Meal Kit
Family
Roasted Mozzarella Chicken with Marinara
and Rockefeller mashed potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Rachel Post
In Your Box (serves 4)
- 4 Russet Potatoes
- 20 oz. Boneless Skinless Chicken Breasts
- 4 fl. oz. Cream Sauce Base
- 8 oz. Marinara Sauce
- 2 oz. Baby Spinach
- 2 oz. Shredded Mozzarella
- 1 oz. Grated Parmesan Cheese
- 1 tsp. Rotisserie Chicken Seasoning
- 1 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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Calories480
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Carbohydrates50g
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Net Carbs45g
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Fat13g
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Protein41g
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Sodium1330mg
Recipe Steps
You Will Need
- Cooking Spray
- Butter
- Salt
- Olive Oil
- 1 Medium Pot
- 1 Baking Sheet
- 1 Colander/Strainer
- 1 Potato Masher
- 1 Microwave-Safe Bowl
- 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 sirloin steaks, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat 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 Cook the Potatoes
If desired, peel potatoes. Cut into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by water to a boil.Once boiling, cook until fork-tender, 14-18 minutes.Remove from burner. Reserve 1 cup potato cooking water. Drain potatoes in a colander/strainer and set aside. Wipe pot clean and reserve.While potatoes cook, continue recipe. -
2 Prepare the Ingredients
Coarsely chop spinach.
Pat chicken dry and season both sides with 1/4 tsp. salt and rotisserie chicken seasoning. -
3 Roast the Chicken
Place chicken on prepared baking sheet and evenly top with 1 tsp. olive oil.
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.Carefully remove from oven and evenly top chicken with shredded cheese.Roast again in hot oven until cheese is melted, 3-4 minutes.Carefully remove from oven.While chicken roasts, continue recipe. -
4 Mash the Potatoes
Return pot used to cook potatoes to medium heat.
Add cream base and 1/4 cup reserved potato cooking water to hot pot. Stir to combine and bring to a simmer.Once simmering, add spinach and stir often until wilted, 1-2 minutes.Remove from burner. Add potatoes, 2/3 the garlic salt (remaining is yours to use as you please!), 1 Tbsp. softened butter, and grated cheese. Mash until combined and smooth. Pot will be hot! Use caution. If too thick, add additional reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Heat Sauce and Finish Dish
In a microwave-safe bowl, combine marinara and 2 Tbsp. water. Cover with a damp paper towel.
Microwave covered until heated through, 30-60 seconds.Carefully remove from microwave.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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