Meal Kit
Culinary Collection
Pine Nut Butter Chicken Breast
with garlic mashed potatoes and honey-rosemary carrots
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Pine Nuts), Milk
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Over 30g protein
- GLUTEN-SMART
Chef
Nigel Palmer
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Carrot
- 12 oz. Yukon Potatoes
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1 oz. Cream Cheese
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1 oz. Butter
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¾ oz. Roasted Garlic & Herb Butter
- ½ fl. oz. Honey
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½ oz. Pine Nuts
- 1 Rosemary Sprig
- 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.
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Nutrition (per serving) 2qWwAzqR
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Calories720
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Carbohydrates53g
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Net Carbs46g
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Fat38g
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Protein42g
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Sodium1570mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Colander
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
- 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
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If using sirloin steaks, 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 Make the Mashed Potatoes
Cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by cold water to a boil over medium-high heat.Once boiling, cook until potatoes are fork-tender, 12-15 minutes.Remove from burner. Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot. Add softened cream cheese, half the reserved potato cooking water, softened garlic and herb butter, and a pinch of salt. Mash until smooth. If too dry, add additional reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While potatoes cook, continue recipe. -
2 Prepare Ingredients and Make Pine Nut Butter
Peel, trim, and cut carrot into 1/2"-wide by 2"-long sticks.
Finely chop pine nuts.Stem and coarsely chop rosemary.Combine pine nuts and softened plain butter in a mixing bowl. Set aside.Pat chicken dry and season both sides with seasoned salt and a pinch of pepper. -
3 Roast the Carrots
Place carrots on prepared baking sheet and toss with 2 tsp. olive oil, 1 tsp. rosemary (use more, if desired), 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.
Roast in hot oven until tender and lightly browned, 15-18 minutes.Carefully remove from oven. Drizzle honey over roasted carrots.While carrots roast, continue recipe. -
4 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 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.Remove from burner. Rest, 3 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with pine nut butter. Bon appétit!
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