Chicken Florentine with Cheesy Broccoli

1. Preheat oven to 400ºF. Lightly oil the sheet pan. Wash, then cut the broccoli as needed into bite-sized pieces. Place the broccoli in the medium bowl with the Cheesy Garlic Oil (#1) and 2 teaspoons of oil, then mix well to coat the florets. Spread onto the prepared sheet pan, then place it in the hot oven. Bake for 10-12 minutes, stirring 2-3 times throughout the cooking process. Remove when the broccoli is slightly browned and tender.
2. Remove the chicken breasts from the package and pat dry. Season both sides with salt and pepper. Place 3-4 teaspoons of your favorite oil in the sauté pan. Preheat on medium-high for 2-3 minutes. Carefully add the seasoned chicken to the pan and cook each side for 2-3 minutes.
3. Remove the chicken from the pan and place on the plate. Return the sauté pan to medium heat, and then add the sundried tomatoes to the pan. Sauté for 2 minutes, then stir in the spinach. Cook for 1-2 minutes more until the spinach begins to wilt. Pour in the Florentine sauce, rinse the container with 2 tablespoons of hot water, and add that as well. Stir to mix and begin to heat the sauce for 2-3 minutes. Taste, then add salt and pepper as desired.
4. Add the chicken back to the sauté pan, then place the lid on. Cook for 2-4 minutes more. For food safety the chicken should be cooked to an internal temperature of 165ºF. Please turn off all heating elements.
5. Place the cheesy roasted broccoli on one-half of each plate. Place the chicken breasts on the other side, then spoon them on the spinach Florentine sauce. Enjoy!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.