Express
Red Pepper-Crusted Chicken Cutlet
with feta zucchini and peppers
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
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 take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 1 Red Bell Pepper
- 1 Zucchini
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2 oz. Tzatziki Dip
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1 oz. Crispy Red Peppers
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½ oz. Crumbled Feta Cheese
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0.42 oz. Mayonnaise
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⅓ oz. Panko Breadcrumbs
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2 tsp. Buttermilk-Dill Seasoning
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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Calories490
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Carbohydrates22g
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Net Carbs18g
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Fat29g
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Protein35g
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Sodium1330mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large 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 Chicken
Finely crush crispy red peppers in shipping bag.
Combine panko and crushed crispy red peppers on a plate.Pat chicken dry and season both sides with a pinch of salt and pepper. Coat one side of chicken with mayonnaise, then place chicken, mayonnaise-side down, into panko mixture, pressing firmly to adhere. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken to hot pan, topping-side down, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner.While chicken cooks, continue recipe. -
3 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/4” half-moons on an angle.
Remove stem, seeds, and ribs, and cut bell pepper into 1" dice. -
4 Cook Vegetables and Finish Dish
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add zucchini and bell peppers to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes.
Add buttermilk-dill seasoning, a pinch of salt and pepper, and 1 Tbsp. water. Stir to combine. Remove from burner.Plate dish as pictured on front of card, topping chicken with tzatziki and garnishing vegetables with cheese. Bon appétit!
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