Express
Sheet Pan Pesto Cream Chicken
with goat cheese and radish salad
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
David Welch
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
- 16 oz. Carrot
- 12 oz. Boneless Skinless Chicken Breast
- 2 oz. Radish
- 1 oz. Basil Pesto Butter
- 1 oz. Creme Fraiche
- 1 oz. Goat Cheese
- 1 oz. Spring Mix
- ½ oz. Balsamic Vinaigrette
- ⅓ oz. Butter
- 1 tsp. Garlic and Parsley Seasoning
- 1 tsp. Garlic Salt
- 1 tsp. Italian Seasoning Blend
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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Calories560
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Carbohydrates29g
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Net Carbs22g
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Fat31g
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Protein41g
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Sodium1650mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Mixing 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 antibiotic free chicken, follow same instructions.
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If using filets mignon or 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 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Trim and slice radish into thin rounds.Pat chicken dry. Season both sides with Italian seasoning blend, half the garlic salt (reserve remaining for carrots), a pinch of pepper, and 1 tsp. olive oil. -
2 Assemble the Carrots and Chicken
Place carrots on 2/3 of prepared baking sheet and toss with 2 tsp. olive oil, garlic and parsley seasoning, remaining garlic salt, and a pinch of pepper. Spread into an even layer on one side.
Add chicken to empty side of sheet. -
3 Roast the Carrots and Chicken
Roast in hot oven until carrots are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.
Carefully remove from oven. Stir softened plain butter into carrots until melted and combined. Sheet will be hot! Use a utensil.While carrots and chicken roast, continue recipe. -
4 Assemble Salad, Make Pesto Cream, and Finish Dish
Place basil pesto butter in a microwave-safe bowl.
Microwave uncovered until melted, 20-30 seconds.Carefully remove from microwave. Stir in creme fraiche and 1 Tbsp. water until combined. Set aside.In a mixing bowl, combine spring mix, radish, balsamic vinaigrette, and goat cheese. Set aside. Alternatively, drizzle balsamic vinaigrette on top of salad.To serve, top chicken with pesto cream. Slice chicken, if desired. Bon appétit!
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