Express
Premium
Prize-Winning Chicken
with lemon fondant potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 4 fl. oz. Cream Sauce Base
- 1 Lemon
- 1 oz. Greek Butter
- 1 oz. Red Pepper Pesto
- ½ oz. Shredded Parmesan Cheese
- ½ oz. Crumbled Feta Cheese
- 2 tsp. Chicken Broth Concentrate
- 2 Dill Sprigs
- ½ tsp. Garlic and Parsley Seasoning
- 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.
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Nutrition (per serving)
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Calories630
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Carbohydrates43g
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Net Carbs39g
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Fat32g
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Protein45g
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Sodium1910mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Zester
- 1 Plate
- 1 Microwave-Safe Plate
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Chicken
Pat chicken dry. Season both sides with garlic and parsley seasoning and half the garlic salt (reserve remaining for potatoes).
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Prick potatoes with a fork all over.
Place potatoes on a microwave-safe plate. Microwave until fork-tender, 4-6 minutes.Carefully remove from microwave. Rest, 3 minutes.While potatoes microwave, zest and halve lemon. Cut one half into wedges and juice the other half.Stem dill.After 3 minutes, or once potatoes are cool enough to handle, cut into 1" rounds. Season both sides with remaining garlic salt. -
3 Cook the Potatoes
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add potatoes to hot pan. Cook until browned, 2-4 minutes per side.Reduce heat to low. Add butter, chicken base, 1/4 tsp. lemon zest (to taste), 1 tsp. lemon juice, and 1/2 tsp. dill. Stir occasionally until combined and potatoes are coated, 1-2 minutes.Remove from burner.While potatoes cook, continue recipe. -
4 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat.
Add cream base, pesto, and shredded cheese to hot pan. Stir often until combined and sauce is slightly thickened, 1-2 minutes.If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce and feta. Squeeze lemon wedges over to taste. Bon appétit!
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