Creamy Garden Herb Chicken

Name: Creamy Garden Herb Chicken with Roasted Carrots & Green Beans
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Carrots; 6 ounce Green Beans; 1 clove Garlic; 1 unit Lemon; 10 ounce Chicken Cutlets; 1 tablespoon Ranch Spice; 1 unit Chicken Stock Concentrate; 2 tablespoon Cream Cheese; 1.5 tablespoon Sour Cream; Salt; Pepper; 4 teaspoon Cooking Oil; 1 tablespoon Butter

with Roasted Carrots & Green Beans

Recipe Development TeamPublished on April 18, 2023

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(5.2K customers rated)

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You’re about to create so much flavor in so little time—congratulations! First, you’ll coat chicken in our herby, tangy ranch spice and sear in a hot pan for crispy edges. Meanwhile, you’re roasting green beans and carrots until tender and lightly caramelized. And here’s the kicker: a quick pan sauce! Garlic, sour cream, lemon zest, and butter come together harmoniously in mere minutes. You’ll spoon that savory sauce over the chicken and serve with lots of wholesome crisp-tender veggies for a tasty meal that comes together in a flash!

Tags:

New

•Calorie Smart

•Carb Smart

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Carrots

6 ounce

Green Beans

1 clove

Garlic

1 unit

Lemon

10 ounce

Chicken Cutlets

1 tablespoon

Ranch Spice

1 unit

Chicken Stock Concentrate

2 tablespoon

Cream Cheese

(Contains: Milk)

1.5 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

Salt

Pepper

4 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories510 kcal

Fat26 g

Saturated Fat10 g

Carbohydrate36 g

Sugar14 g

Dietary Fiber9 g

Protein37 g

Cholesterol140 mg

Sodium480 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.

Utensils

•Peeler

•Zester

•Baking Sheet

•Paper Towel

•Large Pan

•Whisk

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (halve carrots lengthwise if they’re on the larger side). Trim green beans if necessary. Peel and mince or grate garlic. Zest and quarter lemon.

• Toss carrots on one side of a baking sheet with 1 tsp Ranch Spice (2 tsp for 4 servings), a drizzle of oil, salt, and pepper. (You’ll use the rest of the Ranch Spice in the next step.) • Roast on top rack for 10 minutes (you’ll add more to the sheet then).

• Meanwhile, pat chicken* dry with paper towels; season all over with remaining Ranch Spice, salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. Turn off heat; transfer chicken to a cutting board to rest. Wipe out pan.

• Once carrots have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on opposite side of sheet with a drizzle of oil, salt, and pepper. • Return sheet to top rack and roast until carrots are browned and green beans are tender, 12-15 minutes more.

• Heat a drizzle of oil in pan used for chicken over medium heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Whisk in stock concentrate, cream cheese, a squeeze of lemon juice, and 1⁄3 cup water (½ cup for 4 servings). Cook, whisking, until thickened, 2-3 minutes. • Remove pan from heat. Whisk in sour cream, 1 TBSP butter (2 TBSP for 4), and a pinch of lemon zest until butter is melted and sauce is combined. Taste and season with salt and pepper.

• Slice chicken crosswise. • Divide chicken, carrots, and green beans between plates. Spoon sauce over chicken. Serve with remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.