Tuscan Chicken

with rainbow vegetable skewers

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

You'll feel no small amount of pride when you pull these colorful skewers of fresh summer squash, onion, and bell pepper out of your oven. The bright flavors and crisp texture are the perfect partner for the Italian-seasoned chicken breast. It's drizzled with sweet and tangy balsamic glaze for a veritable parade of flavors. Let's get broiling tonight!

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 1 Tbsp. Italian Seasoning Blend
  • 2 Boneless Skinless Chicken Breasts
  • 1 Red Onion
  • 1 Red Bell Pepper
  • 1 Orange Bell Pepper
  • 1 Yellow Squash
  • 1 Zucchini
  • 6 Wooden Skewers
  • ⅔ fl. oz. Balsamic Glaze

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.

  • Nutrition (per serving)

  • Calories
    343
  • Carbohydrates
    35g
  • Fat
    9g
  • Protein
    44g
  • Sodium
    926mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Marinate the Chicken

    Mince garlic. Place Italian seasoning, garlic, 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper in a medium mixing bowl and mix together thoroughly. Rinse chicken breasts and pat dry. Add chicken breasts to bowl, toss to coat, and marinate at least 10 minutes.

  • 2

    Prepare the Ingredients

    While chicken is marinating, peel and halve onion. Cut halves into 1” dice. Stem, seed, and cut red bell pepper and orange bell pepper into 1’’ dice. Trim yellow squash and zucchini ends and cut each into ½" slices.

  • 3

    Assemble the Skewers

    Combine peppers, onions, zucchini, and squash in a medium mixing bowl and toss with 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Alternate vegetables on wooden skewers, and place assembled skewers on one half of prepared baking sheet.

  • 4

    Sear the Chicken

    Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Remove chicken breasts from marinade and add to hot pan. Cook 2 minutes per side, or until lightly browned. Discard marinade.

  • 5

    Broil Skewers and Finish Chicken

    While chicken sears, cover exposed ends of skewers with foil. Broil 4 minutes, then carefully remove from broiler and flip skewers. Add seared chicken to other half of baking sheet and return to broiler 4-5 minutes, or until chicken reaches a minimum internal temperature of 165 degrees and vegetables are tender. Watch vegetables and chicken carefully, as some broilers are hotter than others!

  • 6

    Plate the Dish

    Serve three skewers on a plate. Place chicken breast next to skewers and drizzle chicken with balsamic glaze.

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