Meal Kit
Pine Nut Crusted Chicken
with roasted Greek potatoes and green beans
Prep & Cook Time: 40-50 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Tree Nuts

Chef
Nigel Palmer
In Your Box (serves 2)
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- 2 Boneless Skinless Chicken Breasts
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- 6 oz. Green Beans
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- 4 Parsley Sprigs
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- 1 Lemon
- 2 Russet Potatoes
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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Calories458
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Carbohydrates50g
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Fat12g
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Protein50g
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Sodium746mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 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
Trim ends off green beans. Zest and halve lemon. Cut one half into two wedges and juice the other half. Peel potatoes, halve lengthwise, and cut into ½" half-moons. Mince parsley, both stems and leaves. Coarsely crush or chop pine nuts. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
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2 Roast the Potatoes
Add potatoes, 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper to prepared baking sheet. Toss to coat and spread into a single layer. Roast until golden brown and tender, 12 minutes. Potatoes will finish cooking in a later step. Carefully, move potatoes to one side to make room for chicken. While potatoes roast, bread chicken.
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3 Bread the Chicken
Add liquid egg to a medium mixing bowl and panko breadcrumbs and pine nuts to a second medium mixing bowl. Dip chicken breasts in liquid egg, coating completely. Shake off excess and dip chicken breasts in pine nut-panko mixture. Any extra pine nut-panko mixture should be pressed into chicken afterward.
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4 Cook the Chicken
Heat a medium non-stick pan over medium heat and add 2 Tbsp. olive oil. Add chicken breasts to hot pan and cook until browned, 2-3 minutes per side. Transfer to baking sheet with potatoes, place on open side, and sprinkle ¼ tsp. salt. Roast until browned and chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes. Sprinkle potatoes with 1 tsp. lemon zest, 1 tsp. lemon juice, feta cheese, and parsley (reserve a pinch for garnish). Wipe pan clean and reserve.
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5 Cook the Green Beans
Return pan used to cook chicken to medium-high heat, add 1 tsp. olive oil, green beans, ¼ tsp. salt, and ¼ tsp. pepper to hot pan. Cook, stirring often, until lightly charred, 2 minutes. Add ¼ cup water and cook, stirring often, until bright green and crisp-tender, 2-4 minutes.
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6 Finish the Dish
Sprinkle remaining parsley on chicken breasts. Set green beans, Greek potatoes, and chicken breast on a plate and squeeze lemon wedge over to taste.
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