All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
We took the flavors you love from classic Chicken Parmigiana and reworked them into a heart-healthy, low-carb, low-calorie recipe that's big on flavor. Tender chicken breasts are roasted with Parmesan, covered with creamy mozzarella, served over savory marinara sauce, and paired with garlicky sautéed kale and spinach. The result is comforting and utterly delicious without weighing you down.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Mince garlic. Stem kale and coarsely chop. Rinse chicken breasts and pat dry.
Coat the Chicken
On a separate cutting board, cut chicken into thirds. Combine softened butter and Parmesan in a large mixing bowl. Season with a pinch of salt and pepper. Add chicken to bowl and coat completely with butter-Parmesan mixture.
Bake the Chicken
Place coated chicken on prepared baking sheet and bake until chicken begins to brown, 6-8 minutes. Remove from oven, top each cutlet with mozzarella cheese, and bake until mozzarella bubbles and browns, and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes. While chicken bakes, cook kale and spinach.
Cook the Kale and Spinach
Place a large non-stick pan over medium heat. Add 1 tsp. olive oil, garlic, 1 Tbsp. water, spinach, and kale to hot pan and cook until wilted, 3-4 minutes. Remove from burner and season with a pinch of salt and pepper. Remove to a plate and wipe pan clean.
Heat the Sauce
Return pan used to cook greens to low heat. Add marinara sauce and ¼ cup water to hot pan. Cook until warm, 2-4 minutes.
Plate the Dish
Add a serving of garlicky greens to a plate. Spoon sauce onto plate and place three chicken cutlets over sauce.
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