Tomato Basil Chicken Meal Kit

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Description
Nutrition Facts

Pan-seared chicken breast fillets simmered in a light tomato broth made with garlic, basil, and olive oil Served with mashed cauliflower and fresh green beans.

Cook time

15 minutes

Master Chef

Jaime Alderete

Servings

2 servings

Net weight

36.8 oz (2.30 LBS) 1.04 kg

Marinated Chicken Breast Fillets
Tomato Basil Sauce
Microwavable Mashed Cauliflower
Cut, Washed Green Beans
Olive Oil

5 Simple Ingredients

15 Minutes From Kit To Your Table

Step-by-Step

1

1
Cook Veggies

Preheat oven to 170°F. Next, heat large skillet over MEDIUM-HIGH and pour ½ of olive oil into skillet. Add vegetables and sauté for 2-3 minutes, stirring occasionally.
2

2
Set Veggies Aside

Add ⅓ cup of water to skillet, cover with lid, and let vegetables steam for 3-4 minutes or until tender. Divide vegetables onto plates, season with salt and pepper to taste, and place plates in oven to keep warm. Discard remaining water from skillet before moving to Step 3.
3

3
Cook Meat

Heat skillet over MEDIUM-HIGH for 1-2 minutes and add remaining olive oil. Add chicken to skillet and cook for 2-3 minutes on each side or until cooked thoroughly.
4

4
Heat Mashed Cauliflower

While chicken is cooking, poke one small hole in center of cauliflower pouch and microwave on HIGH for 2-3 minutes. Transfer cauliflower into bowl and stir before serving. CAUTION: Pouch will be hot.
5

5
Sauce It Up

Once chicken is cooked thoroughly, reduce heat to LOW, and pour sauce into skillet. Bring sauce to low simmer for approximately 1 minute and turn chicken to coat it with sauce.
6

6
Finish Plating and Serve

Carefully remove plates from oven and portion cauliflower onto plates with vegetables. Then portion chicken onto plates and cover with remaining sauce from skillet. CAUTION: Plates will be hot. Handle with oven mitt.

To Cook You Need

Large Skillet with Lid
Tongs
Scissors
Oven Mitt

Created By

Jaime Alderete

Executive Chef

At the age of 18 Chef Jaime began his restaurant career by working as a busser at a local restaurant. Through hard work and perseverance he worked his way up and his culinary talents and impeccable palate were quickly realized, when he started working in the pantry preparing salads. With great guidance and training from top chefs between San Francisco and Sacramento he was soon able to run his own kitchen and eventually open his own restaurant and in July of 1999 he was able to make his lifelong dream a reality with his wife Edwarda by his side when they opened Verona’s Cucina Italiana in Modesto, California. “To me there is no greater personal satisfaction than watching a patron enjoy something that I have created from scratch,” states Chef Jaime. All of Chef Jaime’s recipes are made with great care and attention to detail that stem from his personal passion for creating innovative and unique dishes.