Express
Tuscan Chicken and Pesto Skillet
ready in 15 minutes
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
David Padilla
In Your Box (serves 2)
- 14 oz. Diced Chicken Thighs
- 8 oz. Cooked Jasmine Rice
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2 oz. Basil Pesto
- 2 oz. Peas
- 1 oz. Julienned Sun-Dried Tomatoes
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½ oz. Shaved Parmesan
- 2 tsp. Italian Seasoning Blend
- ¼ tsp. Red Pepper Flakes
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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Calories530
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Carbohydrates44g
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Net Carbs42g
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Fat19g
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Protein46g
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Sodium1070mg
Recipe Steps
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 cook the chicken
thinly slice green onions. coarsely chop tomatoes.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken, seasoning, tomatoes, and green onions to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
2 prepare the rice
place rice in a microwave safe bowl along with 2 Tbsp. water.
cover with a wet paper towel and microwave 2 minutes. -
3 finish the skillet
stir in rice, peas, and pesto.
1-2 minutes, stirring occasionally until peas are warmed through.remove from burner and season with 1/4 tsp. salt and a pinch of pepper. -
4 finish the dish
plate as shown.
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