Express
Pesto Butter Chicken with Asiago Broccoli
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
-
Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
Herbaceous pesto and rich butter are some of the most delightful flavors there are. Put together and over a succulent chicken breast? We're past "delight" and into "divine."
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Broccoli Florets
-
1 oz. Butter
-
1 oz. Shredded Asiago Cheese
-
1 oz. Basil Pesto
- ½ tsp. Seasoned Salt Blend
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.
-
Nutrition (per serving) WPeMvwPk
-
Calories510
-
Carbohydrates14g
-
Net Carbs10g
-
Fat31g
-
Protein47g
-
Sodium1400mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
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
-
1 Cook the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Transfer chicken to a plate.While chicken cooks, cook broccoli.If using salmon, season flesh-side same amount. Follow same instructions and place in hot pan flesh-side down. Cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side, or 3-5 minutes per side for wild-caught salmon. -
2 Cook the Broccoli
Cut broccoli into bite-size pieces, if necessary.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli to hot pan and stir in 1 Tbsp. water and a pinch of salt.Cover, and cook until water is almost completely evaporated, 5 minutes. Uncover, and stir occasionally until tender, 2-3 minutes.Remove from burner and stir in seasoned salt, cheese, and a pinch of pepper. -
3 Make the Butter
In a mixing bowl, combine butter and pesto. Divide into two equal-sized mounds.
-
4 Finish the Dish
Plate dish as pictured on front of card, topping chicken with a mound of pesto-butter. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
