Meal Kit
Peppercorn Chicken Breast
with buttermilk-dill and bacon crema
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Gluten-Smart
Chef
Maija Barnes
Looking for something a bit on the lighter side? Enjoy peppery chicken paired with a savory bacon crema alongside sweet grape tomatoes and tender green beans! All the flavor with so few of the carbs!
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 4 oz. Grape Tomatoes
- 2 Green Onion
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1 oz. Creme Fraiche
- ⅘ oz. Bacon Bits
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½ oz. Shredded Parmesan Cheese
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1 tsp. Buttermilk-Dill Seasoning
- ½ tsp. Garlic Salt
- ½ tsp. Coarse Black Pepper
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) 4PXGp53m
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Calories420
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Carbohydrates17g
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Net Carbs11g
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Fat19g
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Protein46g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- 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
Customize It Instructions
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If using sirloin steaks or NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Halve tomatoes.
Trim green beans, if necessary.Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
2 Crisp Bacon and Make Crema
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add bacon to hot pan and stir occasionally until crisp, 2-3 minutes.
Remove from burner. Transfer bacon to a separate cutting board. Let cool, at least 3 minutes.Reserve pan; no need to wipe clean.Once cool enough to handle, mince bacon.In a mixing bowl, combine crème fraîche, minced bacon, half the buttermilk-dill seasoning (reserve remaining for chicken), and 1 Tbsp. water. Set aside. -
3 Cook the Chicken
Pat chicken dry and season both sides with remaining buttermilk-dill seasoning. Top one side with coarse black pepper, pressing gently to adhere.
Return pan used to crisp bacon to medium heat and add 1 tsp. olive oil. Add chicken, pepper-side down first, to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
4 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans and white portions of green onions to hot pan and stir occasionally, 1 minute.
Add 1/4 cup water, cover, and cook until starting to soften, 4-5 minutes.Uncover and add tomatoes and garlic salt. Stir occasionally until green beans are tender and tomatoes are blistered, 3-4 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with crema and green portions of green onions and garnishing vegetables with cheese. Bon appétit!
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