Meal Kit
Pizzette-Style Chicken Paillard
with roasted carrots
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
-
Under %{max_calories} caloriesUnder 35g carbs
Chef
Rachael Ray
The chicken acts as the crust in this delicious pizza-flavored paillard. Plus, it’ll be ready quicker than you can order in.
In Your Box (serves 2)
- 16 oz. Carrot
- 12 oz. Boneless Skinless Chicken Breasts
- 4 oz. Grape Tomatoes
-
2 oz. Shredded Mozzarella
- ½ oz. Baby Arugula
- 2 Garlic Cloves
- 1 tsp. Garlic Salt
- 3 Thyme Sprigs
- ¼ tsp. Red Pepper Flakes
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) DOpEMJ3r
-
Calories520
-
Carbohydrates26g
-
Net Carbs19g
-
Fat26g
-
Protein45g
-
Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 1 Medium 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 Roast the Carrot
Peel and cut carrot into 1/4" thick sticks, about 2-3" in length.
On one prepared baking sheet, combine carrot with 1 tsp. olive oil, half the garlic salt (reserve remaining for chicken), and a pinch of pepper.Roast in hot oven until golden-brown, 18-20 minutes, tossing once halfway through.While carrots roast, continue recipe. -
2 Prepare the Ingredients
Halve tomatoes.
Stem and mince thyme.Thinly slice garlic.Pat chicken dry. Place on a separate cutting board. Hold knife blade parallel to board and carefully make a lengthwise cut through the center of the meat, using your free hand to steady meat. Stop short of opposite edge of chicken so that chicken remains in one piece. Open meat as you would a book.Season both sides of chicken with a pinch of pepper, remaining garlic salt, red pepper flakes (use less if spice-averse), and thyme. Drizzle with 2 tsp. olive oil. -
3 Start the Chicken
Place medium non-stick pan over medium heat.
Working in batches if necessary, add 1 tsp. olive oil and chicken to hot pan and cook until lightly golden, 2-3 minutes per side.Transfer chicken to second prepared baking sheet. -
4 Make the Tomato Sauce
Return pan used to cook chicken to medium-low heat.
Add 2 tsp. olive oil and garlic to hot pan. Stir occasionally until fragrant, 1-2 minutes.Add tomatoes, 2 Tbsp. water, and a pinch of salt and pepper to hot pan. Cook, pressing tomatoes gently to release juice, until sauce is slightly thickened, 4-6 minutes.Remove from burner. -
5 Finish Chicken and Finish Dish
Top chicken evenly with tomato sauce and cheese.
Roast in hot oven until cheese is melted and golden-brown, and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.While chicken roasts, in a mixing bowl, combine arugula and 1 tsp. olive oil.Plate dish as pictured on front of card, topping chicken with arugula. Buon appetito!
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.
