with pesto sauce and green beans
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Tree Nuts (Walnuts), Milk
The Chicken and The Nut sounds like a fable we read as children, instead of this delicious dinner in front of you. This is no fable or tall tale; buttery nuts atop succulent chicken, with a fabulous basil pesto sauce that's of fork and plate-licking caliber. Aesop, eat your heart out.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 2 oz. Sliced Red Onion
- ½ tsp. Seasoned Salt Blend
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) yP5y99P8
You Will Need
- Olive Oil
- 2 Medium Non-Stick Pans
Before You Cook
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
If using pork chops, follow same instructions as chicken in Step 1, cooking on one side, 3-5 minutes, then flipping, adding topping, and cooking until pork reaches minimum internal temperature, 3-5 minutes. Rest, 3 minutes.
If using NY strip steak, follow same instructions as chicken in Step 1, cooking on one side, 4-6 minutes, then flipping, adding topping, and cooking until steaks reach desired doneness, or medium/medium-well, 4-6 minutes. Rest, 3 minutes.
Cook the Chicken
Coarsely chop walnuts.Pat chicken dry and season both sides with a pinch of salt and pepper.Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned on one side, 5-7 minutes.Flip chicken and top evenly with shredded cheese and walnuts. Cover and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. Transfer chicken to a plate. Reserve pan; no need to wipe clean.While chicken cooks, continue recipe.
Cook the Green Beans
Trim green beans, if necessary.Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.Add green beans to hot pan and stir occasionally until tender, 5-7 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Add onions and seasoned salt. Stir occasionally until onions soften, 2-3 minutes.Remove from burner.
Make the Sauce
Return pan used to cook chicken to medium heat.Add pesto, softened cream cheese, a pinch of salt and pepper, and 3 Tbsp. water to hot pan. Bring to a simmer, stirring often to combine.Once simmering, remove from burner. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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