Meal Kit
Skinny Chicken Mozzarella
with marinara and garlicky greens
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
Chef
David Padilla
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 10 oz. Kale
- 8 fl. oz. Marinara Sauce
- 5 oz. Baby Spinach
- 2 oz. Shredded Mozzarella
- 1 oz. Grated Parmesan Cheese
- ⅗ oz. Butter
- 2 Garlic Clove
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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Carbohydrates18g
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Net Carbs8g
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Fat24g
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Protein57g
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Sodium1430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 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
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1 Prepare the Ingredients
Mince garlic. Stem kale and coarsely chop. Rinse chicken breasts and pat dry.
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2 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.
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3 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.
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4 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.
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5 Heat the Sauce
Return pan used to cook greens to low heat. Add marinara sauce and 1/4 cup water to hot pan. Cook until warm, 2-4 minutes.
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6 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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