Family Meal Kit
Sheet Pan Pesto Chicken Harvest Bowl
with sweet potatoes, Brussels sprouts, zucchini
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Jennifer Anderson
Bite-Sized Tip: Dips are a great way to help kids try veggies and get the vitamins they need! Jennifer’s family loves the pesto crema in this sheet pan meal.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 1 Sweet Potato
- 1 Zucchini
- 1 Red Bell Pepper
- 4 oz. Shredded Brussels Sprouts
- 2 oz. Basil Pesto
- 2 oz. Creme Fraiche
- 1 tsp. Garlic Salt
- 3 Thyme Sprigs
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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Carbohydrates47g
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Net Carbs41g
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Fat18g
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Protein35g
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Sodium1000mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 2 Baking Sheets
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Peeler
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 shrimp, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare Ingredients and Make Pesto Crema
Peel and cut sweet potato into 1" dice.
Trim zucchini ends, quarter, and cut into 1/2" half-moons.Remove stem, seeds, and ribs, and cut bell pepper into 1/2" strips.Stem thyme.In a mixing bowl, combine pesto, creme fraiche, and 2 tsp. water. Set aside. If pesto crema is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. -
2 Start the Sweet Potatoes
Place sweet potatoes on one prepared baking sheet and massage with 1 tsp. olive oil. Spread into an even layer.
Roast in hot oven until sweet potatoes start to soften, 8-10 minutes.While sweet potatoes roast, continue recipe. -
3 Add the Chicken and Vegetables
Pat chicken dry.
Place chicken on second prepared baking sheet and top with 2 tsp. olive oil, thyme, a pinch of salt, and 1/4 tsp. pepper.After 8-10 minutes, carefully remove sweet potatoes from oven. Add zucchini, Brussels sprouts, and bell peppers to baking sheet with sweet potatoes. Top vegetables evenly with 2 tsp. olive oil, garlic salt, and 1/4 tsp. pepper. Gently stir to combine. Spread into an even layer. Sheet will be hot! Use a utensil. -
4 Roast the Chicken and Vegetables
Roast both sheets in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 14-18 minutes.
While chicken and vegetables roast, continue recipe. -
5 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.
Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork. Season with a pinch of salt and pepper to taste, if desired.Plate dish as pictured on front of card, topping rice with chicken and vegetables and garnishing with pesto crema. Bon appétit!
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