Herbed Chicken with Corn & Asparagus Romesco
plus Mixed Greens Salad with Balsamic Vinaigrette
Golden, herb-seasoned chicken cutlets are paired with a colorful medley of zucchini, corn, onion, and garlic, all tossed in smoky-sweet romesco sauce. A fresh mixed greens salad with tangy balsamic vinaigrette rounds out the plate, making this dish a vibrant, veggie-forward dinner full of flavor and balance.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Corn
6 tablespoon
Romesco Sauce
1 unit
Onion
unit
Zucchini
2.5 teaspoon
Balsamic Vinegar
6 ounce
Asparagus
4 ounce
Mixed Greens
1 clove
Garlic
⅓ tablespoon
Italian Seasoning
12 ounce
Chicken Cutlets
Not included in your delivery
4 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and dice onion. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Drain corn. Peel and mince garlic.
Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add onion and zucchini; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-6 minutes.
Add corn and garlic; cook, stirring constantly, until fragrant, 30-60 seconds. Turn off heat.
Add romesco sauce and 1 TBSP butter (2 TBSP for 4 servings); stir to coat. Transfer to a large bowl and cover with foil. Wipe out pan.
Pat chicken* dry with paper towels and season all over with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the Italian Seasoning—we sent more!)
Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken; cook until golden brown and cooked through, 5-7 minutes per side.
Transfer to a cutting board.
In a second large bowl, whisk together half the vinegar, 1 TBSP olive oil, and a pinch of salt and pepper (all the vinegar and 2 TBSP olive oil for 4 servings). Add mixed greens; toss to coat.
Slice chicken crosswise.
Divide corn and zucchini romesco and chicken between plates. Serve with salad on the side.
