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Red Pepper Pesto Chicken
with Brussels sprouts
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk
- Calorie-Conscious
- Protein-Packed
Chef
David Welch
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 12 oz. Brussels Sprouts
- 4 fl. oz. Cream Sauce Base
- 1 Shallot
- 1 fl. oz. Pure Maple Syrup
- 1 oz. Bacon Bits
- 1 oz. Red Pepper Pesto
- ½ oz. Roasted Sliced Almonds
- 2 tsp. Savory Seasoning
- ½ tsp. Lemon N Herb 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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Calories510
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Carbohydrates44g
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Net Carbs39g
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Fat18g
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Protein38g
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Sodium1110mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- Butter
- 2 Large Non-Stick Pans
- 2 Microwave-Safe Bowls
- 1 Microwave
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, follow same instructions.
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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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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 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Peel and halve shallot. Cut into 1/4" dice.Pat chicken dry. Season both sides with savory seasoning and a pinch of pepper. -
2 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 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.While chicken cooks, continue recipe. -
3 Cook the Brussels sprouts
Place another large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add Brussels sprouts and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.
Once simmering, cover and cook until water is almost completely evaporated, 5-7 minutes.Uncover and add 1 tsp. olive oil, shallots, bacon, and a pinch of salt and pepper. Stir occasionally until vegetables are tender and browned, 2-3 minutes.Remove from burner. Stir in 1/2 Tbsp. butter and maple syrup until combined.While vegetables cook, continue recipe. -
4 Heat the Rice
Carefully massage rice in bag to break up any clumps and remove from packaging.
Place rice in a microwave-safe bowl.Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave and rest, 2 minutes.Stir in 1/2 Tbsp. butter, lemon n herb seasoning, and a pinch of salt until combined. Fluff rice with a fork. -
5 Make Sauce and Finish Dish
In another microwave-safe bowl, combine cream base and pesto.
Microwave uncovered until heated through, 45-60 seconds.Carefully remove from microwave and stir to combine.Plate dish as pictured on front of card, topping chicken with sauce. Garnish Brussels sprouts with almonds. Bon appétit!
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