Meal Kit

Pesto Panko Chicken

with Parmesan garlic-roasted potatoes and broccoli

Prep & Cook Time: 50-60 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Crispy, crunchy chicken is all the rage, and always has been. And why not? There's something amazing about the contrast of a coating of pure crunch and the tender, juicy meat underneath. And this chicken not only has that two-step, but a creamy, cheesy pesto sauce, a new layer of deliciousness to heap on your plate. All the rage, timeless classic… delicious either way.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Broccoli Florets
  • 6 oz. Yukon Potatoes
  • Info
    1 oz. Light Cream Cheese
  • 2 Green Onions
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    2 Tbsp. Basil Pesto
  • Info
    ¼ cup Italian Panko Blend
  • Info
    0.42 oz. Mayonnaise
  • ½ tsp. Garlic Salt

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)

  • Calories
    700
  • Carbohydrates
    31g
  • Fat
    41g
  • Protein
    47g
  • Sodium
    1470mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 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

Customize It Instructions

  • If using filets mignon or sirloin steaks, follow same instructions as chicken in Steps 2 and 4, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes.

  • If using salmon fillets, pat dry, season with a pinch of salt and pepper, and coat flesh side with mayonnaise and panko. Follow same instructions as chicken in Step 4, cooking, skin side up, until browned and salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using NY strip steak, follow same instructions as chicken in Steps 2 and 4, cooking until steaks reach desired doneness, or 7-10 minutes per side for medium/medium-well. Rest, 3 minutes.

  1. 1

    Start the Potatoes

    Halve potatoes lengthwise.

    Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, half the garlic salt (reserve remaining for broccoli), and a pinch of pepper. Massage oil and seasoning into potatoes.

    Spread into a single layer, cut side down, on one side of sheet. Roast in hot oven, 10 minutes.

    While potatoes roast, continue recipe.

  2. 2

    Prepare Ingredients and Bread Chicken

    Cut broccoli into bite-sized pieces.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

    Place panko on a plate. Coat chicken evenly on both sides with mayonnaise. Transfer chicken to plate with panko and flip until coated, pressing gently to adhere.

  3. 3

    Finish the Potatoes and Broccoli

    Combine broccoli, 2 tsp. olive oil, remaining garlic salt, and a pinch of pepper in a mixing bowl.

    After 10 minutes, carefully remove baking sheet from oven. Place broccoli on empty half. Baking sheet will be hot! Use a utensil. Spread broccoli into single layer on its half.

    Roast again until potatoes and broccoli are tender, 14-16 minutes.

    While potatoes and broccoli roast, continue recipe.

  4. 4

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 4 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 from burner. Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.

    Add white portions of green onions to hot pan and cook, 1 minute.

    Add cream cheese, pesto, green portions of green onions, and 1/4 cup water. Bring to a simmer.

    Once simmering, stir until combined. Remove from burner.

    Plate dish as pictured on front of card, topping chicken with sauce and vegetables with Parmesan. Bon appétit!

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