Meal Kit
with roasted garlic carrots and zucchini
Prep & Cook Time:40-50 min.
Difficulty Level:Expert
Spice Level:Not Spicy
Cook Within:5 days
Contains:Milk
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Under %{max_calories} calories
Under 35g carbs
Over 30g protein
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- 12oz.Boneless Skinless Chicken Breasts
- 8oz.Carrots
- 1Zucchini
- 1Lemon
- 4oz.Broccoli Florets
- 2oz.Shredded Cheddar Cheese
- 2oz.Cream Cheese
- 2Garlic Cloves
- ½tsp.Poultry Seasoning
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)jOQejaOA
Calories
550Carbohydrates
23gNet Carbs
17gFat
30gProtein
46gSodium
1390mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2Baking Sheets
- 2Mixing Bowls
- 1Microwave-Safe Bowl
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
Start the Vegetables
Peel carrots and cut into 1/2"-thick fries. Place carrots on one prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer.
Halve garlic. Place garlic halves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic. Place garlic pouch, opening-side up, in an empty spot on baking sheet.Roast in hot oven, 10 minutes.While vegetables roast, continue recipe.Prepare the Ingredients
Trim zucchini ends, quarter lengthwise, and seed. Cut into 3-4" sticks. In a mixing bowl, combine zucchini, 1 tsp. olive oil, and a pinch of salt. Toss to coat.
Zest and halve lemon. Cut one half into wedges and juice the other half.Finely chop broccoli.Pat chicken dry. On a separate cutting board, hold knife blade parallel to the board and carefully make a lengthwise cut through the center of the meat, using your free hand to steady meat. Stop short of opposite edge of chicken so chicken remains in one piece. Open chicken as you would a book.Make Filling and Prepare Chicken
Place broccoli in a microwave-safe bowl. Microwave until broccoli is very tender, 2-4 minutes.
Carefully remove from microwave. Drain excess liquid from broccoli. Add cream cheese, half the cheddar (reserve remaining for topping), and a pinch of salt and pepper to bowl with broccoli. Stir to combine.Evenly divide filling between chicken breasts. Carefully fold over the chicken, keeping the filling inside. Transfer chicken to second prepared baking sheet and top with poultry seasoning.Finish the Vegetables
After 10 minutes, carefully remove carrots from oven and push to one side of sheet. Add zucchini to now-empty side of sheet and spread into an even layer. Sheet will be hot! Use a utensil.
Roast in hot oven until vegetables are browned and tender, 10-15 minutes.Carefully remove garlic from foil pouch and transfer to another mixing bowl. Mash until garlic turns into a smooth paste. If garlic is lightly browned and tender before vegetables are done roasting, feel free to carefully remove from oven sooner!Transfer vegetables to bowl with roasted garlic paste. Add 1 tsp. lemon zest and 1 tsp. lemon juice (add more to taste, if desired).Roast Chicken and Finish Dish
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.
Carefully remove from oven. Top chicken with remaining cheddar.Roast again in hot oven until cheese has melted, 3-5 minutes.Carefully remove from oven. Rest, 5 minutes.Plate dish as pictured on front of card, squeezing lemon wedges over to taste. Bon appétit!
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