Meal Kit
Roasted Red Pepper Chicken
with lemony broccoli and shallots
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Gluten-Smart
- Paleo-Friendly
Chef
Maija Barnes
Curious about the Paleo-Friendly diet? Our Paleo-Friendly meals feature lean proteins and fresh produce. They do not contain refined sugar, dairy products, canola or seed oils, high-fructose corn syrup, processed meats (like bacon, prosciutto or salami), grains, legumes, or peanuts. “Why might that be?” you ask. Paleo-Friendly diets are based on eating habits from the Paleolithic era. These meals contain simple ingredients while maintaining flavors you know and love. Try these simple, yet satisfying meals.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Broccoli Florets
- 1 Lemon
- 3 oz. Roasted Red Peppers
- 1 Shallot
- ½ tsp. Poultry 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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Calories350
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Carbohydrates24g
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Net Carbs17g
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Fat12g
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Protein41g
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Sodium1430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 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
Customize It 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 NY strip steak, 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
Cut broccoli into bite-sized pieces.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.Coarsely chop red peppers.Peel and halve shallot. Slice thinly. -
2 Cook the Chicken
Pat chicken dry and season both sides with poultry seasoning and 1/4 tsp. salt.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and 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 Start the Vegetables
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add shallots to hot pan and cook until fragrant, 1-2 minutes. -
4 Finish the Vegetables
Add broccoli and 1/4 cup water to hot pan with shallots. Cover and cook until water is almost completely evaporated, 4-6 minutes.
Uncover and add 1/4 tsp. salt and a pinch of pepper.Stir occasionally until broccoli is tender, 2-3 minutes.Remove from burner. -
5 Make Red Pepper Topping and Finish Dish
In a mixing bowl, combine red peppers, 2 tsp. lemon juice, 1 tsp. olive oil, and a pinch of salt. Set aside.
Plate dish as pictured on front of card, topping chicken with red pepper topping. Squeeze lemon wedges over vegetables to taste. Bon appétit!
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