Express
Swiss Chard Cream Chicken
with cauliflower
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
David Welch
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Cauliflower Florets
- 10 oz. Boneless Skinless Chicken Cutlet
- 2 oz. Swiss Chard
- 1 oz. Cream Cheese
- 1 oz. Arrabbiata Pesto
- 1 oz. Creme Fraiche
- ⅓ oz. Panko Breadcrumbs
- 0.14 oz. Lemon Juice
- ½ tsp. Lemon N Herb Seasoning
- ½ tsp. Garlic Salt
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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Calories470
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Carbohydrates17g
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Net Carbs13g
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Fat30g
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Protein35g
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Sodium1490mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Plate
- 1 Microwave-Safe Plate
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, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Chicken
Pat chicken dry. Season both sides with half the garlic salt (reserve remaining for cauliflower) and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. Transfer chicken to a plate. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
2 Cook the Cauliflower
Cut cauliflower into 1/2” pieces.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add cauliflower and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and cook until water is almost completely evaporated, 3-5 minutes.Uncover and stir in lemon n herb seasoning and remaining garlic salt until combined and cauliflower is tender, 2-4 minutes.Remove from burner and stir in pesto (to taste) until combined. -
3 Make the Swiss Chard Cream
Stem Swiss chard and coarsely chop leaves.
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil.Add Swiss chard to hot pan in batches (don't overflow the pan). Stir occasionally until wilted, 2-3 minutes.Add cream cheese, creme fraiche, lemon juice, 2 Tbsp. water, and a pinch of salt and pepper. Stir occasionally until combined, 1-2 minutes.Remove from burner.While Swiss chard cream cooks, continue recipe. -
4 Toast Panko and Finish Dish
Combine panko and 1 tsp. olive oil on a microwave-safe plate. Spread into an even layer.
Microwave uncovered until golden-brown and toasted, 60-90 seconds, stirring once halfway through.Carefully remove from microwave.Plate dish as pictured on front of card, topping chicken with Swiss chard cream and panko. Slice chicken, if desired. Bon appétit!
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