Tuscan-Spiced Chicken & Cheesy Broccoli
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Tuscan-Spiced Chicken & Cheesy Broccoli

Tuscan-Spiced Chicken & Cheesy Broccoli

with Garlic-Tomato Pan Sauce & Roasted Carrots

For a magical “wow, I think I love broccoli” moment, whip up this Tuscan-spiced chicken dinner! Creamy garlic-tomato sauce tops chicken for extra flair and umami, while roasted broccoli is served on the side, topped with Monterey Jack for a gratifying, melty cheese-pull finish. Tender roasted carrots round out the meal. It’s saucy, savory, and all-around satisfying!

Calorie Smart
Carb Smart

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

Total Time35 minutes
Prep Time10 minutes


serving amount

9 ounce


8 ounce

Broccoli Florets

1 unit

Roma Tomato

1 clove


10 ounce

Chicken Cutlets

1 tablespoon

Tuscan Heat Spice

2 tablespoon

Cream Cheese

(Contains Milk)

1 unit

Mushroom Stock Concentrate

¼ cup

Monterey Jack Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon

Olive Oil

2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories530 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate26 g
Sugar11 g
Dietary Fiber7 g
Protein40 g
Cholesterol145 mg
Sodium620 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.


Baking Sheet
Large Pan
Paper Towel



• Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Cut broccoli florets into bite-size pieces if necessary. Peel and mince or grate garlic. Dice tomato into 1⁄4-inch pieces.

Roast Carrots

• Toss carrots on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack for 5 minutes (you’ll add the broccoli then).

Roast Broccoli

• Once carrots have roasted 5 minutes, remove baking sheet from oven. Carefully toss broccoli on empty side with a large drizzle of olive oil, salt, and pepper. (For 4, toss broccoli on a second baking sheet; roast broccoli on top rack and carrots on middle rack.) • Return sheet to top rack and roast until veggies are browned and tender, 15-20 minutes.

Cook Chicken

• Meanwhile, pat chicken* dry with paper towels and season all over with 1⁄2 tsp Tuscan Heat Spice (1 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 chicken starts to brown too quickly, reduce heat to medium and add a splash or two of water.) • Turn off heat; transfer to a cutting board to rest. Wipe out pan.

Make Sauce

• Heat a drizzle of oil in same pan over medium-high heat. Add garlic and tomato. Cook, stirring, until fragrant and softened, 30-60 seconds. • Stir in cream cheese, stock concentrate, half the Monterey Jack, 1⁄2 cup water (1 cup for 4 servings), and a pinch of Tuscan Heat Spice (we used 1⁄4 tsp; about 1⁄3 tsp for 4) until melted and combined. Cook, stirring occasionally, until sauce has thickened, 1-3 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

Finish & Serve

• When veggies are almost done, remove sheet from oven. Carefully push broccoli into two bunches on sheet and sprinkle with remaining Monterey Jack (for 4 servings, remove sheet with broccoli from oven and carefully push broccoli into four bunches). Return to top rack and roast until cheese melts, 2-3 minutes. • Slice chicken crosswise. • Divide chicken, broccoli, and carrots between plates. Spoon sauce over chicken and serve.