Meal Kit
White Wine Chicken Scaloppine
with roasted zucchini and carrots
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Sarah Thomsen
In Your Box (serves 2)
- 16 oz. Carrot
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Roma Tomato
- 1 Zucchini
- 2 fl. oz. White Cooking Wine
- ⅘ oz. Tuscan Herb Butter
- 2 Garlic Cloves
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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Carbohydrates36g
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Net Carbs27g
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Fat24g
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Protein40g
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Sodium1780mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Salt
- Olive Oil
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Plate
- 1 Mallet
- 1 Peeler
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
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If using antibiotic free chicken, follow same instructions.
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Trim zucchini, halve lengthwise, and cut into 1/2" half-moons.Core tomatoes and cut into 1/4" dice.Mince garlic. -
2 Roast the Vegetables
Place carrots on one half of prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on their side.
Place zucchini on empty side of sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on their side.Roast in hot oven until vegetables are fork-tender, 15-17 minutes.Carefully remove from oven.While vegetables roast, continue recipe. -
3 Prepare the Chicken
Pat chicken dry.
Cover chicken with plastic wrap and use a heavy object to pound to an even 1/8" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.Uncover chicken. Season both sides with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. -
4 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken to hot pan and cook undisturbed until browned, 2-3 minutes.Lower heat to medium. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Transfer chicken to a plate and tent with foil. Keep pan over medium-high heat. -
5 Make Sauce and Finish Dish
Add 1 tsp. olive oil and garlic to hot pan. Stir constantly until fragrant, 30-45 seconds.
Add cooking wine. Adding alcohol to a hot pan may cause some flames; use caution.Stir occasionally until mostly evaporated, 1-2 minutes.Remove from burner. Stir in tomatoes, butter (to taste), and 1/4 tsp. salt until combined.Plate dish as pictured on front of card, topping chicken with sauce (to taste). Bon appétit!
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