Oven-Ready
Spanish Chicken with Roasted Green Beans
easy prep & pan included
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Eggs, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Rachel Post
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 4 oz. Mixed Diced Peppers
- 3 oz. Peas
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1 oz. Crispy Fried Onions
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0.84 oz. Mayonnaise
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Sazon Seasoning
- 1 tsp. Smoked Paprika
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) Gqnv47qW
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Calories490
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Carbohydrates28g
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Net Carbs21g
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Fat23g
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Protein41g
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Sodium1700mg
Recipe Steps
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 prep ing
Mix peppers and beans w/1/2 tsp oil and 1/4 tsp salt. Toss to combine seasoning and lay on the bottom of the tin.
Drizzle veggies with chicken base.Toss chicken pieces with 1/2 tsp oil, and 2 tsp sazon seasoning to combine. Set aside -
2 bake + stir
Bake in a 425 degree oven for 12 min.
Lay seasoned chicken in an even layer over the top Back in the oven for another 12-15 min. or until Chicken is 165. -
3 finish dish
Stir the chicken and veggies together to coat with the broth.
Make the smoky aioli: Mix the mayo with Spanish Paprika and 2 tsp of water. Stir to combine till smoothDrizzle Smoky aioli over the top of the chicken and garnish with crispy onions
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