Express
Premium
Shallot and Goat Cheese Chicken
with sautéed asparagus medley
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
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 are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Sliced Zucchini
- 5 oz. Asparagus
- 1 Shallot
- 1 oz. Goat Cheese
- 1 oz. Creme Fraiche
- ⅘ oz. Tuscan Herb Butter
- ½ oz. Roasted Sliced Almonds
- 1 tsp. Garlic Pepper
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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Carbohydrates16g
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Net Carbs12g
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Fat31g
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Protein43g
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Sodium1350mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Plate
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, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or 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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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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1 Prepare the Ingredients
Trim woody ends off asparagus. Cut into 2" pieces on an angle.
Peel and finely chop shallot.Pat chicken dry. Season both sides with half the garlic pepper (reserve remaining for sauce) and a pinch of salt. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 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. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.While chicken cooks, continue recipe. -
3 Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add asparagus, zucchini, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until slightly browned, 4-6 minutes.Add half the shallots (reserve remaining for sauce), butter (to taste), and a pinch of salt. Stir occasionally until combined and vegetables are tender, 2-3 minutes.Remove from burner.While vegetables cook, continue recipe. -
4 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.
Add remaining shallots to hot pan. Stir often until slightly softened, 1-2 minutes.Add goat cheese, creme fraiche, remaining garlic pepper, and 1 Tbsp. water. Stir occasionally until combined and sauce is slightly thickened, 2-3 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Garnish vegetables with almonds. Bon appétit!
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