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Walnut-Crusted Chicken with Basil Pesto Sauce and Green Beans

stovetop cooking

Prep & Cook Time: 10-15 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Tree Nuts (Walnuts), Milk

  • Under %{max_calories} calories
    Under 35g carbs
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Green Beans
  • 2 oz. Sliced Red Onion
  • Info
    2 oz. Basil Pesto
  • Info
    1 oz. Light Cream Cheese
  • Info
    1 oz. Shredded Mozzarella
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    460
  • Carbohydrates
    16g
  • Net Carbs
    12g
  • Fat
    25g
  • Protein
    44g
  • Sodium
    1330mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 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

Customize It Instructions

  • If using filets mignon, follow same instructions as chicken in Step 1, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.

  1. 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 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, cook green beans.

  2. 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 minutes.

    Add onions and seasoned salt. Stir occasionally until onions soften, 2-3 minutes.

    Remove from burner.

  3. 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.

    Once simmering, remove from burner. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

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