Meal Kit
Piedmont Chicken Breast
with fresh mozzarella, pesto, and balsamic reduction caprese salad
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Pine Nuts), Milk
- Calorie-Conscious
- Carb-Conscious
Chef
Justin Paruszkiewicz
In Your Box (serves 2)
- 2 Bone-in Skin-On Chicken Breasts
- 7 oz. Baby Spinach
- 5 oz. Heirloom Cherry Tomatoes
- 4 oz. Fresh Ciliegine Mozzarella
- 1½ fl. oz. Balsamic Vinegar
- 2 Tbsp. Basil Pesto
- 1 Tbsp. Italian Seasoning 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.
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Nutrition (per serving)
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Calories690
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Carbohydrates12g
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Net Carbs10g
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Fat40g
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Protein62g
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Sodium460mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Medium 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
Halve cherry tomatoes. Pat chicken breasts dry.
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2 Sear the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Rub both sides of chicken with Italian seasoning and a pinch of salt and pepper. Add chicken to hot pan and cook until lightly browned, 4-5 minutes per side.
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3 Finish the Chicken
Transfer chicken to prepared baking sheet and roast until chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes. Remove from oven and rest at least 5 minutes. Wipe pan clean and reserve. While chicken roasts, sauté spinach.
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4 Sauté the Spinach
Line a plate with a paper towel. Return pan used to cook chicken to medium-high heat. Add 1 tsp. olive oil and spinach to hot pan. Cook, stirring often, until just wilted, 1-2 minutes. Season with 1/4 tsp. salt and a pinch of pepper. Remove spinach to towel-lined plate. Wipe pan clean and reserve.
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5 Prepare the Balsamic Reduction
Add balsamic vinegar to pan used to cook spinach and place over medium heat. Cook until reduced by half, 3-4 minutes. Remove from burner.
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6 Plate the Dish
Place a serving of spinach on a plate and rest chicken on top. Arrange cherry tomatoes and mozzarella next to chicken. Drizzle with balsamic reduction and basil pesto.
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