Herb-marinated chicken cutlets, seared until golden brown and served with a creamy lemon-caper sauce. Paired with sautéed zucchini and asparagus over a bed of spaghetti.
- CHICKEN: chicken breast, flour, parsley, thyme
- SPAGHETTI: whole wheat spaghetti, garlic oil, parsley
- VEG: green beans, asparagus, onion, zucchini, salt
SAUCE chicken stock, heavy cream, shallots, flour, lemon, dijon, capers, parsley, chives, salt, lemon zest, black pepper
Chef's Recommendation: Heat a saute pan over medium-high heat with 1 tsp of oil or cooking spray. When pan is hot, add meal and sauce to pan, stirring frequently until heated throughout (about 5 minutes).
Microwave Instructions: Remove lid and sauce container and microwave on high for 1 minute. Stir, mix in sauce, then heat for 30-second intervals until hot.
Total Fat: 9g
Sat. Fat: 4g
Trans Fat: 0g
Sodium: 540 mg
Total Carbs: 43g
Added Sugar: 0g
Calcium: 70 mg
Potassium: 830 mg
Vitamin D: 0mcg
The foodQ meals allow one to achieve the USDA recommendations for a 2,000 calorie diet and remain consistent with Healthy Eating Index (2015) Standards.