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Balsamic Chicken Dinner

Balsamic Chicken Dinner

with a Chicken Pesto Pasta for Lunch

Dinner 2 Lunch™
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Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). For the first meal in this 2-in-1 recipe, you’ve got chicken, green beans, and potatoes with a bit of balsamic and Parmesan for an Italian accent. The next day, it turns into a pesto pasta lunch that comes together with just a few stirs.

The nutrient information for the Chicken Pesto Pasta Lunch is as follows: Calories 750, Fat 28g, Saturated Fat 7g, Cholesterol 135 mg, Sodium 490 mg, Carbs 72 g, Fiber 5 g, Sugar 5 g, and Protein 51 g. The nutrition facts panel below represents the nutrient values for the Balsamic Chicken Dinner


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Roma Tomato

12 ounce

Yukon Gold Potatoes

24 ounce

Chicken Breasts

1 tablespoon

Tuscan Heat Spice

½ cup

Parmesan Cheese


6 ounce

Green Beans

1 teaspoon

Chili Flakes

6 ounce

Gemelli Pasta


5 teaspoon

Balsamic Glaze

1 unit

Chicken Stock Concentrate

2 ounce



Not included in your delivery

5 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2385 kJ
Calories570 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate41 g
Sugar10 g
Dietary Fiber7 g
Protein44 g
Cholesterol150 mg
Sodium500 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Adjust rack to middle position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Dice tomato. Dice potatoes into 1-inch pieces. Toss on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast until lightly browned and tender, about 15 minutes.


Meanwhile, pat chicken dry with paper towels; season all over with salt, pepper, and Tuscan Heat Spice. Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook until browned and cooked through, 5-6 minutes per side. Turn off heat; transfer to a plate and set aside.


Once potatoes have roasted 15 minutes, remove from oven. Toss with half the Parmesan and push toward one side of sheet. Toss green beans on other side of sheet with a drizzle olive oil, salt, and a pinch of chili flakes (use more if you like it spicy). Return to oven and roast until potatoes are very crisp and green beans are tender and lightly browned, about 10 minutes.


Once water boils, add gemelli to pot. Cook until al dente, 10-12 minutes. Reserve ¼ cup pasta cooking water, then drain gemelli and return to empty pot. Meanwhile, add balsamic glaze, stock concentrate, and ⅓ cup plain water to pan used for chicken. Simmer over medium-low until thickened, 3-4 minutes. Turn off heat and stir in 1 TBSP butter.


Add 2 chicken breasts to pan and flip to coat in sauce. Divide potatoes and green beans between plates. Top with chicken, then drizzle with remaining sauce from pan and serve (save the remaining ingredients for lunch).


When ready to prep lunch, add pesto and pasta cooking water to pot with gemelli and toss to coat. Stir in tomato. Season with salt and pepper. (TIP: Add chili flakes to taste for heat.) Divide mixture between two reusable containers. Slice remaining chicken and arrange on top of pasta. Sprinkle with remaining Parmesan. Keep refrigerated. Heat in a microwave on high for about 2 minutes before eating.