protein smart

Chicken may be our “any night, any cuisine,” quick-cooking go-to, but that doesn’t mean we can’t style it up to perfection. Tonight, we’re pairing peppery, herbaceous pan-seared chicken with garlicky, buttery green beans, and brightening everything with a squeeze of lemon. Nestle the chicken and green beans atop fluffy, zesty rice, and sprinkle with sliced almonds for a nutty, crunchy finish. Did we mention you’ll be feasting in just 20 minutes?

Lemon Garlic Chicken & Green Beans with Almond Rice

Jasmine Rice

Green Beans

Garlic

Lemon

Chicken Breast Strips

Tuscan Heat Spice

Garlic Herb Butter

Sliced Almonds

Butter

Cooking Oil

Kosher Salt

Pepper

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, wash and dry produce. • Trim green beans if necessary. Peel and mince garlic. Zest and quarter lemon. • Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and a pinch of salt and pepper. Cook, stirring occasionally, until lightly browned and softened, 4-6 minutes.

• Pat chicken* dry with paper towels and season all over with half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. • Add another drizzle of oil to pan with green beans. Add chicken; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • In the last 2 minutes of cooking, add minced garlic, garlic herb butter, and 1 TBSP plain butter (2 TBSP for 4); toss to coat. Turn off heat. • Add a squeeze of lemon juice (big squeeze for 4).

• Fluff rice with a fork. Stir in lemon zest and half the almonds. Season with salt and pepper to taste. • Divide rice between bowls; top with chicken and green beans. Garnish with remaining almonds and serve with remaining lemon wedges on the side.  Chicken is fully cooked when internal temperature reaches 165°.

Our chefs created a recipe that’s quick to cook while still capturing the bold, zesty flavors of Southwestern cuisine. Tender spiced chicken is served alongside buttery cumin-infused jasmine rice studded with crunchy toasted pepitas, plus succulent, garlicky roasted zucchini. Drizzle the chicken with a tangy, smoky red pepper crema just before serving to bring it all home for a hearty meal to remember.

Southwest-Spiced Chicken & Cumin Rice with Roasted Zucchini, Smoky Crema & Toasted Pepitas

unit Zucchini

Cilantro

Cumin

Pepitas

Chicken Cutlets

Southwest Spice Blend

Smoky Red Pepper Crema

Sour Cream

• Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry produce. • Peel and mince or grate garlic. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Roughly chop cilantro.

• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 30-60 seconds. • Stir in rice, cumin, and ¾ cup water (1¼ cups for 4 servings); bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack, tossing halfway through, 14-16 minutes.

• Meanwhile, heat a large dry pan over medium-high heat. Add pepitas and toast, stirring occasionally, until fragrant and browned, 2-3 minutes. Transfer to a plate.

• Pat chicken* dry with paper towels and season all over with Southwest Spice Blend, salt, and pepper. Sprinkle with cilantro. • Heat a large drizzle of oil in pan used for pepitas over medium-high heat. Add chicken and sear until browned, 1-3 minutes per side. Turn off heat. • Transfer chicken to a second baking sheet. (TIP: For easy cleanup, line baking sheet with aluminum foil first.) Roast on top rack until cooked through, 6-8 minutes.

• While chicken and zucchini roast, in a small bowl, combine red pepper crema and sour cream. • Fluff rice with a fork; stir in toasted pepitas and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper to taste.

• Slice chicken crosswise. • Divide rice, chicken, and roasted zucchini between plates. Drizzle chicken with smoky crema and serve. Chicken is fully cooked when internal temperature reaches 165°.

This hearty, flavorful bear hug of a soup tastes like it simmered for hours, but takes just 15 minutes to cook! First you’ll sauté aromatic scallion and celery with our peppery Tuscan spice blend, then add chicken to the pot and sear until golden. Hearty, creamy cannellini beans take no time at all to cook in the resulting savory broth that’s enriched with a generous dollop of crème fraîche. Grab your favorite bowl (you know the one) and finish the soup with a sprinkle of zippy scallion greens for pops of color and crunch.

One-Pot Tuscan White Bean Chicken Soup with Crème Fraîche & Scallions

unit Scallions

Celery Sticks

Fry Seasoning

unit Chicken Stock Concentrate

unit Cannellini Beans

Crème Fraîche

• Wash and dry produce. • Thinly slice scallions, separating whites from greens. Halve celery lengthwise; thinly slice crosswise.

• Pat chicken* dry with paper towels and season all over with half the Fry Seasoning (all for 4 servings), salt, and pepper. Set aside. • Heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites, celery, half the Tuscan Heat Spice (all for 4), and a large pinch of salt and pepper. Cook, stirring occasionally, until celery is slightly softened, 2-3 minutes. • Add another drizzle of oil to pot; add seasoned chicken in a single layer. Cook, undisturbed, until lightly browned on one side, 2-3 minutes. (The chicken will finish cooking in the next step.)

• To same pot, stir in 1 cup water (2 cups for 4 servings), beans and their liquid, and stock concentrates. Bring to a boil, then cover and cook until veggies are tender, chicken is cooked through, and soup is thickened, 3-5 minutes. Remove from heat.

• Stir crème fraîche into soup; season with salt and pepper to taste. • Divide soup between bowls and sprinkle with scallion greens. Serve. Chicken is fully cooked when internal temperature reaches 165°.

These wraps are a light and easy lunchtime treat filled with all the saucy Italian flavors we love. First you’ll warm fully cooked chicken with our aromatic Italian seasoning blend, scallions, and garlic in a quick, creamy sauce. You’ll load it all onto tortillas with a fresh, tangy tomato relish, roll ’em up, then quick-sear in a pan till golden brown and crisp. A sprinkle of scallion greens tops off this easy, fresh lunch idea.

Saucy Italian Chicken Wraps with Tomato-Scallion Relish

unit Tomato

Fully Cooked Chicken Breasts

Garlic Powder

Italian Seasoning

Cream Cheese

unit Flour Tortillas

• Trim and thinly slice scallions, separating whites from greens. Quarter lemon. Dice
tomato into ½-inch pieces.

• Pat chicken dry with paper towels. Thinly slice crosswise. Heat a drizzle of oil in a large
pan over medium-high heat. Add chicken, scallion whites, garlic powder, 1 tsp Italian
Seasoning (2 tsp for 4 servings; save remaining for another use), salt, and pepper.
Cook, stirring occasionally, until chicken is warmed through and scallion whites are
tender, 2-3 minutes.

• Remove from heat; stir in cream cheese, juice from one lemon wedge, and 3 TBSP
water (two lemon wedges and 6 TBSP water for 4 servings) until melted and
combined. (TIP: For saucier chicken, stir in another splash of water if needed.) Turn
off heat; transfer to a plate. Wipe out pan.

• In a small bowl, combine tomato, half the scallion greens, juice from one lemon
wedge (two lemon wedges for 4 servings), salt, and pepper.

• Place tortillas on a clean work surface. Add saucy chicken and tomato relish
(draining first) to bottom third of each tortilla. Fold up bottom side of each tortilla
over filling, then fold over left and right sides toward filling. Roll up tortillas, starting
with filled sides, to form wraps.

• Heat a drizzle of oil in pan used for chicken over medium heat. Add wraps and
cook until golden brown on all sides, 4-6 minutes. TIP: Depending on the size of
your pan, you may need to work in batches, adding a drizzle of oil between batches
and adjusting heat as needed.

• Halve wraps on a diagonal; divide between plates. Top with remaining scallion
greens and serve.

Sweet and savory is a combo we can always get behind (for dinner, dessert, and even snacks—hello, chocolate-covered potato chips). Here, these flatbreads have it all: a layer of tangy-sweet BBQ sauce, piles of pickled caramelized onions, green pepper, and juicy, lightly charred pineapple. Don’t worry, we didn’t forget the cheese! Melty mozzarella and Monterey Jack provide the ultimate cheese pull. Once you dig in, your taste buds will be sure to light up from the savory, sweet, and cheesy combo.

BBQ Pineapple & Chicken Flatbreads with Caramelized & Pickled Onion

unit Red Onion

Pineapple

Red Wine Vinegar

unit Long Green Pepper

Fresh Mozzarella

unit Flatbreads

BBQ Sauce

Monterey Jack Cheese

Salt

½ teaspoon Olive Oil

• Place a foil-lined baking sheet on top
rack (for 4 servings, place 2 foil-lined
baking sheets on top and middle
racks) and preheat oven to 450 degrees.
Wash and dry produce.
• Halve, peel, and thinly slice onion.
Drain pineapple over a small bowl,
reserving juice. Stir ¼ of the onion, half
the vinegar (you’ll use the rest later),
and a pinch of salt into bowl with
juice. Set aside.

• Heat a drizzle of oil in a large pan over
medium heat. Add remaining onion;
cook, stirring and adding splashes of
water as needed to prevent sticking,
until softened, 6-8 minutes.

• While onion cooks, halve, core, and
very thinly slice green pepper into
strips. Toss in a second small bowl
with a small drizzle of olive oil, salt,
and pepper. Dice mozzarella into
½-inch pieces.
Pat chicken dry with paper
towels; season all over with salt and
pepper. Heat a drizzle of oil in a
second large pan over medium-high
heat. Add chicken or sausage; cook,
stirring frequently, until cooked
through, 4-6 minutes.

• Once cooked onion is softened,
increase heat under pan to medium
high. Add pineapple; cook, stirring,
until pineapple is lightly browned,
2-3 minutes.
• Stir in remaining vinegar. Cook,
stirring, until onion and pineapple are
caramelized and jammy, 1-2 minutes
more. Turn off heat and season with
salt and pepper.

• Brush or rub each flatbread with a
small drizzle of oil. Remove prepared
baking sheet from oven; carefully place
flatbreads on sheet. (For 4 servings,
divide flatbreads between both
prepared sheets.)
• Evenly spread flatbreads with BBQ
sauce, then top with caramelized
onion and pineapple, green pepper,
Monterey Jack, and mozzarella.
Top flatbreads with chicken
or sausage.

• Return flatbreads to top rack until
cheese melts and edges are
golden brown, 10-12 minutes. (For
4 servings, return to top and middle
racks; swap rack positions halfway
through baking.)
• Transfer flatbreads to a cutting board
and top with pickled onion (draining
first) to taste. Slice into quarters, divide
between plates, and serve.
Chicken is fully cooked when internal temperature reaches 165°.

This hearty, speedy kale and mixed greens salad is packed with juicy grape tomatoes, cucumber, and pickled shallot for an impressively colorful bowl. Toss it all together with tangy, Cajun-spiced ranch dressing, then top with juicy slices of sizzled steak for a bold, satisfying spin on a classic (in just 20 minutes!).

Kickin’ Cajun Ranch Steak Salad Elevated Dinners, Impressively Easy

Ranch Steak

unit Shallot

unit Mini Cucumber

Kale

Buttermilk Ranch Dressing

Cajun Spice Blend

Hot Sauce

Mixed Greens

Grape Tomatoes

Olive Oil

Sugar

• Wash and dry produce.
• Pat steak* dry and season with
salt and pepper. Drizzle oil in a
hot medium pan. Cook steak to
desired doneness, 3-6 minutes per
side. TIP: While steak cooks, move
on to Step 2.

• Trim, peel, and thinly slice shallot.
Halve lemon. Remove and discard
any large stems from kale; chop
if desired. Trim and thinly slice
cucumber.
• In a small microwave-safe bowl,
mix shallot, 1 tsp sugar, juice from
half the lemon, salt, and pepper
(2 tsp sugar and juice from whole
lemon for 4). Cover bowl with
plastic wrap and microwave 1 minute.
• Set aside to pickle, stirring occasionally.

• Place kale in a large bowl; using
your hands, massage kale (similar
to how you would knead dough)
with a drizzle of olive oil and
a pinch of salt until leaves are
tender, 1 minute.
• In a second small bowl, whisk
together buttermilk dressing,
sour cream, 1 tsp Cajun Spice
Blend (2 tsp for 4), and as much
hot sauce as you like.

• Transfer Cajun ranch dressing to
bowl with kale. Add mixed
greens, cucumber, tomatoes, and
half the pickled shallot (draining
first); toss to combine. Season with
salt and pepper.
• Thinly slice steak against the grain.
• Top salad with steak and
remaining pickled shallot
(draining first). Serve.
Steak is fully cooked when internal temperature reaches 145°.

Craving a carton of your favorite takeout to celebrate Asian Heritage Month? We’ve got you covered—no take-out menu required. You’ll toss tender diced chicken thighs with toasted peanuts, sautéed bell pepper, and scallions, and coat in a quick homemade spicy-sweet Szechuan sauce. Serve with fragrant jasmine rice and a pinch of chili flakes to finish, and we think you’ll agree: kung pao from your kitchen was an absolutely delicious idea.

Chinese Spicy Kung Pao-Style Chicken with Chicken Thighs, Bell Pepper, Peanuts & Jasmine Rice

unit Bell Pepper

Sweet Soy Glaze

Rice Wine Vinegar

Szechuan Paste

Peanuts

Diced Chicken Thighs

Cornstarch

Chili Flakes

• In a small pot, combine rice, 1¼ cups
water (2¼ cups for 4 servings), and
a pinch of salt. Bring to a boil, then
cover and reduce to a low simmer.
Cook until rice is tender, 15-18 minutes.
• Keep covered off heat until ready to
serve.

• While rice cooks, wash and dry
produce.
• Core, deseed, and dice bell pepper
into ½-inch pieces. Trim and thinly
slice scallions, separating whites
from greens.
• In a small bowl, whisk together sweet
soy glaze, half the vinegar, half the
Szechuan paste, ¾ cup water, and
1 tsp sugar. (For 4 servings, use all
the vinegar, all the Szechuan paste,
1½ cups water, and 2 tsp sugar.)

• Heat a large dry pan over mediumhigh heat. Add peanuts and toast,
stirring often, until golden brown and
fragrant, 2-4 minutes. Transfer to a
second small bowl; set aside.
• Heat a drizzle of oil in same pan over
medium-high heat. Add bell pepper
and scallion whites; season with
salt and pepper. Cook, stirring, until
browned and tender, 4-5 minutes.
Transfer to a third small bowl; set aside.

• Open package of chicken* and drain
off any excess liquid.
• Heat a drizzle of oil in pan used for
veggies over medium-high heat.
Add chicken and garlic powder;
season with salt and pepper. Cook,
stirring occasionally, until browned,
3-4 minutes (chicken will finish
cooking in the next step).

• Return veggies to pan with chicken;
stir in Szechuan sauce mixture and
cook, stirring, until sauce begins
to simmer and chicken is cooked
through, 1-2 minutes.
• In bowl used for sauce, mix
cornstarch with 1 TBSP water (2 TBSP
for 4 servings) until dissolved. Stir
cornstarch mixture into chicken
mixture until combined, then simmer
until sauce has thickened slightly,
30-60 seconds.
• Remove pan from heat. Stir in chili
flakes to taste (we used ⅛ tsp). TIP: If
sauce seems too thick, stir in a splash
of water.

• Fluff rice with a fork; season with salt
to taste.
• Divide rice and chicken between
bowls in separate sections. Garnish
chicken with peanuts and scallion
greens. Sprinkle with any remaining
chili flakes to taste and serve.
Chicken is fully cooked when internal temperature reaches 165°.

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