Meal Kit
Culinary Collection
with herb crema potato cakes and roasted broccolini
Prep & Cook Time:40-50 min.
Difficulty Level:Expert
Spice Level:Not Spicy
Cook Within:5 days
Contains:Milk, Wheat
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Taters, spuds, Idaho's finest… you've had them all ways. You've had them as fries, home fries, curly fries, mashed, baked, scalloped, hash browns, and tots of tater. You'd even be so bold as to say you've had potato pancakes. But… potato cakes? Have we stumped you? These cakes are thick, potato-y, and delicious. They even come with a “frosting,” a delightful, herbaceous crema. Now, you've had them all ways. Tip: Easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
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- 13oz.Boneless Skinless Chicken Breasts
- 12oz.Yukon Potatoes
- 8oz.Broccolini
- 2oz.Sour Cream
- ¼cupChicken Breading
- 2Tbsp.Roasted Red Pepper Pesto
- ⅗oz.Butter
- ½fl. oz.Basil Oil
- ¼oz.Parsley
- 2Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)n3vRld3e
Calories
790Carbohydrates
48gNet Carbs
41gFat
47gProtein
45gSodium
1860mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1Colander
- 1Medium Non-Stick Pan
- 1Baking Sheet
- 1Medium Pot
- 1Mixing Bowl
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
If using filets mignon, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, searing on one side, 2-3 minutes then roasting seared side-up until filets reach minimum internal temperature, 12-14 minutes.
Cook the Potatoes
Peel potatoes and cut into small chunks.
Bring a medium pot with potato chunks covered in water to a boil over medium-high heat. Cook until tender, 10-12 minutes.Drain potatoes in a colander and return to pot. Set aside.While potatoes cook, prepare ingredients.Prepare Ingredients and Make Herb Crema
Trim bottom end from broccolini and cut into 2" lengths.
Stem and mince parsley.Mince garlic.In a mixing bowl, combine sour cream, half the parsley (reserve remaining for garnish), basil oil, and a pinch of pepper. Set aside.Pat chicken breasts dry.Roast the Chicken and Broccolini
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes.
Transfer chicken, seared side up, to one half of prepared baking sheet. Wipe pan clean and reserve.Toss broccolini with 2 tsp. olive oil and a pinch of salt and pepper on empty half of baking sheet. Spread into a single layer on their side.Roast in hot oven until broccolini is tender and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.While chicken and broccolini roast, prepare potato cakes.Make the Potato Cakes
Add chicken breading, garlic, 1/4 tsp. salt, and a pinch of pepper to pot with potatoes. Mash until combined and mostly smooth.
Form into four patties, 3"-wide. If potato mixture is too dry to form cakes, return to pot and add water, 1 Tbsp. at a time, until desired consistency is reached.Cook Potato Cakes and Finish Dish
Return pan used to sear chicken to medium heat and add 1 Tbsp. olive oil and butter. Let melt, 30-60 seconds.
Add potato cakes to hot pan and cook until browned, 2-3 minutes per side.Remove from burner. Season with a pinch of salt.Plate dish as pictured on front of card, topping chicken with red pepper pesto and remaining parsley (to taste). Top potato cakes with herb crema. Bon appétit!
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