Chicken breast is first seared until golden, then finished in the oven with a scatter of thyme for an aromatic lift. It’s paired with creamy mashed potatoes, sweet roasted carrots, and tender green peas. A velvety Espagnole sauce is served on the side to drizzle over the top.
Nutritional facts
Protein
48g
Carbs
40g
Calories
560kcal
Fat
24g
Ingredients
Rosemary, Canola and Olive Oil Blend, Bay Leaf, Butter, Carrots, Celery, Veal Demi-Glace Base, Black Pepper, Peas, Kosher Salt, Shallot, Tomato Sauce, Yukon Potatoes, Thyme, Chicken Breast, Whole Milk
Contains milk.
Reviews
4.1
Based on 492 reviews
Kim · 04/30/26
Mendy · 04/29/26
Joy · 04/29/26
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Daniel · 04/29/26
Very skimpy portions - I counted only SIX carrot coins/slices and the peas weren't even a whole serving spoon portion. Not happy with this meal AT ALL.
Andrea · 04/29/26
Ali · 04/29/26
Meghan · 04/29/26
Eric · 04/29/26
Elizabeth · 04/29/26
Tasty, but the veggies were mostly peas and could have used a bit more potatoes and way more carrots
Rob · 04/29/26
Mary · 04/28/26
Chicken was a little more chewy than usual
Latisha · 04/28/26
Excellent product,verse the prior greek salad.
Great presentation, very tasty.
Rosemary · 04/28/26
Celine · 04/28/26
Not sure about the sauce with this combination. Is there another possibility.
Chef David Adan has been cooking French-inspired cuisine for a third of his life. He has deep respect for Japanese food as well. Growing up in a Hispanic household, Adan learned firsthand how to balance food by learning from his father's cooking. The traditional recipes from Mexico, which his parents shared with him, bred his love for food. Adan promises to always use nutritious ingredients to create meals that will surprise and delight his clients. His mission: To cook food with key sources of vitamins and minerals to fuel you throughout the day.
