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Walnut-Crusted Chicken with Basil Pesto Sauce and Green Beans
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Walnuts), Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Jimmy Cababa
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 a 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)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 2 oz. Sliced Red Onion
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2 oz. Basil Pesto
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1 oz. Light Cream Cheese
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1 oz. Shredded Mozzarella
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½ oz. Walnut Halves
- 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.
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Nutrition (per serving)
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Calories470
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Carbohydrates16g
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Net Carbs11g
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Fat25g
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Protein47g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
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 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, 5-7 minutes on one side.Flip chicken, and top evenly with mozzarella and walnuts. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate. Reserve pan; no need to wipe clean.While chicken cooks, cook green beans. -
2 Cook the Green Beans
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 minutesAdd onions and seasoned salt. Stir occasionally until onions soften, 2-3 minutes.Remove from burner. -
3 Make the Sauce
Return pan used to cook chicken to medium heat.
Add pesto, cream cheese, a pinch of salt and pepper, and 3 Tbsp. water to hot pan. Bring to a simmer, stirring to combine. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Once simmering, remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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