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Seared Chicken with Creamy Pesto Sauce

Seared Chicken with Creamy Pesto Sauce

with Smashed Carrots & Roasted Zucchini

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Need a dinner win? This one’s bound to be a smash hit, thanks to seared chicken, creamy pesto, and (literal) smashed carrots. Never mashed a carrot before? Basically it’s just like mashing potatoes—but the result is a bit lighter in the carb department (and a whole lot more orange). Paired with a side of roasted zucchini, the veggies harmonize with herby seared chicken and a velvety pesto sauce for a mealtime medley that’s sure to be a total dinner triumph.

Tags:Calorie SmartCarb Smart
Allergens:Milk

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

15 ounce

Carrots

1 teaspoon

Garlic Powder

1 tablespoon

Tuscan Heat Spice

2 tablespoon

Crème Fraîche

(ContainsMilk)

1 unit

Zucchini

1 clove

Garlic

10 ounce

Chicken Cutlets

2 tablespoon

Cream Cheese

(ContainsMilk)

1 unit

Chicken Stock Concentrate

4 tablespoon

Pesto

(ContainsMilk)

Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories640 kcal
Fat41 g
Saturated Fat12 g
Carbohydrate30 g
Sugar15 g
Dietary Fiber7 g
Protein36 g
Cholesterol145 mg
Sodium730 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
Utensilsarrow down iconarrow down icon
Peeler
Medium Pot
Strainer
Baking Sheet
Large Pan
Paper Towel
Aluminum Foil
Whisk
Potato Masher
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim, peel, and dice carrots into 1⁄2-inch pieces. Trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch-thick half-moons. Peel and mince or grate garlic. • Place carrots in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until very soft, 15-20 minutes. Drain and return carrots to pot. Keep covered off heat until ready to mash.

2

• Toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 14-16 minutes.

3

• Meanwhile, pat chicken* dry with paper towels; season all over with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If your chicken is on the thicker side, flip and reduce heat to medium. Cook on second side, covered, 5-7 minutes. • Turn off heat; transfer chicken to a plate and tent with foil to keep warm. Wipe out pan.

4

• Heat a drizzle of oil in same pan over medium-high heat. Add garlic and cook until fragrant, 30 seconds. • Add 1⁄3 cup water (1⁄2 cup for 4 servings), stock concentrate, and cream cheese. Cook, whisking constantly, until combined and thickened, 2-3 minutes. • Remove pan from heat. Whisk in pesto until combined. (If the sauce seems broken, just keep whisking—it will come together!) Season with salt and pepper if desired.

5

• Add crème fraîche, garlic powder, 1 TBSP butter (2 TBSP for 4 servings), and 1⁄2 tsp Tuscan Heat Spice (1 tsp for 4) to pot with carrots. Mash with a potato masher or fork to desired consistency. Season with salt and pepper to taste.

6

• Slice chicken crosswise. • Divide chicken, smashed carrots, and zucchini between plates. Spoon sauce over chicken and zucchini and serve.