Meal Kit
Peach Mustard-Glazed Chicken
and snap peas with chive ricotta
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Patrick Le Beau
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 6 oz. Snow Peas
- 5 oz. Peas
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2 oz. Ricotta
- 1 oz. Peach Preserves
- 2 tsp. Grained Dijon Mustard
- 6 Chive Sprigs
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories520
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Carbohydrates30g
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Net Carbs23g
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Fat22g
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Protein47g
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Sodium1350mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Mince chives.
Trim ends off snow peas.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove chicken to a plate and tent with foil. Remove from burner. Reserve pan; no need to wipe clean.While chicken cooks, prepare ricotta. -
3 Prepare the Ricotta
In a mixing bowl, combine chives, ricotta, 2 tsp. olive oil, a pinch of salt and pepper, and red pepper flakes (to taste). Set aside.
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4 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add snow peas and stir occasionally until tender, 2-3 minutes.
Add peas, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until combined and warmed through, 2-3 minutes.Remove from burner. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat.
Add 1 Tbsp. water, peach preserves, and mustard to hot pan. Stir to combine, and bring to a simmer.Once simmering, remove from burner. Add chicken to pan and flip until coated.Plate dish as pictured on front of card, topping chicken with any sauce left in pan, and topping vegetables with ricotta mixture Bon appétit!
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