Roast Chicken with Smoked Gouda Spinach

and lemon-butter potatoes

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Yukon Potato
  • 2 Green Onions
  • 1 Lemon
  • 1 Garlic Clove
  • 2 Boneless Skinless Chicken Breasts
  • Info
    ⅗ oz. Butter
  • 5 oz. Baby Spinach
  • Info
    4 fl. oz. 2% Milk
  • Info
    2 oz. Smoked Gouda Slices
  • Info
    ½ oz. Flour (2 tsp. 5g/.18 oz.)
  • Nutrition (per serving)

  • Calories
    687
  • Carbohydrates
    44g
  • Fat
    35g
  • Protein
    52g
  • Sodium
    1719mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Cut each potato into eight wedges. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Zest lemon, halve, and juice. Finely mince garlic. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  • Step 2 - Roast the Potatoes
    2

    Roast the Potatoes

    Toss potatoes on prepared baking sheet with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Use your hands to rub oil into potatoes and spread into a single layer. Roast until tender and easily pierced, 18-22 minutes, flipping potatoes once after 10 minutes. Toss cooked potatoes, garlic, half the butter (reserve remaining for spinach), green portions of green onions, 2 tsp. lemon juice, 1tsp. loosely packed lemon zest in a large mixing bowl until butter melts and coats potatoes evenly. While potatoes roast, cook chicken.

  • Step 3 - Cook the Chicken
    3

    Cook the Chicken

    Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and chicken breasts to hot pan. Cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 3-5 minutes on each side. Remove chicken to a plate and season with ¼ tsp. salt. Reserve pan; no need to wipe clean.

  • Step 4 - Start the Creamed Spinach
    4

    Start the Creamed Spinach

    Return pan used to sear chicken to medium-high heat. Add remaining butter, white portions of green onion, and spinach to hot pan. Stir occasionally until spinach is wilted, 1-2 minutes.

  • Step 5 - Finish the Creamed Spinach
    5

    Finish the Creamed Spinach

    Add flour and stir until absorbed. Add milk and Gouda to pan with spinach. Stirring occasionally until cheese is melted and cream is slightly thickened, 2-4 minutes. Add ¼ tsp. salt.

  • Step 6 - Finish the Dish
    6

    Finish the Dish

    Pour creamed spinach on a plate. Place chicken on top of spinach and surround with potatoes. Garnish potatoes with lemon zest.