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HomeMarketMealsWeekly Meal PlanGood Eggs Meal KitsNo More Gluten! Meal Kit Trio

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Good Eggs Meal Kits

No More Gluten! Meal Kit Trio

62.99

3 meals, 3 servings each

$6.99 / serving

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Product Details

3 meals, 3 servings each

Our No More Gluten! Meal Kit Trio is a gluten-free bundle of satisfying, well-balanced meals designed to simplify a week of dinners without compromising on flavor. Featuring hearty, wholesome recipes, this trio makes it easy to enjoy comforting, home-cooked meals with minimal prep.

Meal Kit #1 - Quick Chicken Chili Verde Kit

Active time: 10 mins, Total time: 10 mins. Makes 3 servings.

Ready in minutes, this green soup tastes slow cooked, thanks to our tangy tomatillo salsa and precooked chicken. Dig in with fresh toppings, including crunchy tortilla chips

Contains: milk.

What You Get

Tomatillo salsa

Shredded chicken breast

Avocado

Lime

Cilantro

Sour cream

Tortilla chips

Canned Pinto Beans

What You'll Need

Olive oil

Chicken broth (optional)

Salt

Step 1

In a pot over medium heat, warm 2 tablespoons olive oil. Add the tomatillo salsa and ½ cup broth or water and bring to a simmer. Drain and rinse the canned beans. Drain and shred the chicken, add it to the pot along with the beans, and simmer to warm through and let the flavors combine, about 5 minutes. Season to taste with salt.

Step 2

Peel, pit, and dice the avocado. Cut the lime into wedges for serving. Pick a handful of cilantro leaves and toss the stems.

Step 3

Spoon the chili verde into bowls, and top with a dollop of sour cream and the avocado. Squeeze with lime and scatter with the cilantro leaves. Serve warm, with the tortilla chips for dipping.

Meal Kit #2 - One-Pan Chicken Thighs with Charred Baby Broccoli Kit

Active time: 15 mins, Total time: 35 mins. Makes 3 servings.

Crispy chicken thighs and charred baby broccoli sizzle along together in a single pan, for a one-skillet dinner that’s fresh and green.

Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes

What You Get

Baby broccoli

Garlic

Parsley

Lemon

Chicken thighs (see note below)

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

Preheat the oven to 450°F. Trim the baby broccoli. Smash and peel 5 or 6 cloves of garlic. Pick the parsley, toss the stems, and roughly chop the leaves. Cut the lemon into wedges for serving.

Step 2

In a large bowl, combine the baby broccoli and garlic. Drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Remove the chicken thighs from the packaging, pat dry with paper towels, and season with salt and pepper on both sides.

Step 3

In a large cast-iron skillet or ovenproof sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the chicken thighs, skin-side down, and sear until golden, about 5 minutes. Flip the chicken, transfer the pan to the oven, and roast until the chicken is nearly golden, 15 minutes.

Step 4

Add the broccoli mixture to the pan, arranging it around the chicken. Return the pan to the oven and continue to cook until the chicken is no longer pink at the center and the baby broccoli is tender and charred at the edges, 5 to 10 minutes longer.

Step 5

Transfer the chicken to plates, with the baby broccoli on the side. Sprinkle with the parsley. Grind with pepper and serve warm, with the lemon wedges for squeezing.

Meal Kit #3 - Polenta with Wild Mushrooms & Fried Eggs Kit

Active time: 30 mins, Total time: 30 mins. Makes 3 servings.

Rainy showers bring wild mushrooms, which sauté quickly into a silky sauce. Spoon them into warm bowls with creamy polenta and a dusting of cheese.

Contains: milk, eggs.

What You Get

Polenta

Milk

Wild mushrooms

Shallot

Garlic

Thyme

Eggs

What You'll Need

Salt and freshly ground pepper

Olive oil or butter

Vegetable broth or dry white wine (optional)

Grated Parmesan cheese (optional)

Step 1

In a small pot, bring 3 cups water and a pinch of salt to a simmer. In a bowl, whisk together 1 cup polenta, 1 cup milk, and a pinch of salt and let soak. When the water is simmering, whisk in the polenta, along with the soaking liquid. Turn down the heat to low, cover, and simmer until tender, stirring occasionally, about 10 minutes. Remove from the heat and whisk in 1 tablespoon butter and ½ teaspoon salt.

Step 2

Meanwhile, to clean the mushrooms, depending on the variety, either brush away any pine needles or grit, or if they have hollow centers, split them in half and quickly rinse to remove any grit inside. Tear or slice the mushrooms into bite-size pieces. Slice the shallot. Chop 2 or 3 cloves of garlic.

Step 3

In a large sauté pan over medium heat, warm 2 tablespoons olive oil. Add the mushrooms and sauté until they release their moisture and start to brown, about 8 minutes. Add the shallot and garlic and stir until fragrant, 1 minute. Add ¾ cup broth, wine, or water and a few sprigs of thyme and simmer until the liquid has reduced by about half, 3 to 5 minutes. Add 2 tablespoons butter and stir until melted and glossy. Remove and discard the thyme sprigs. Season to taste with salt.

Step 4

Just before serving, in a nonstick frying pan over medium-high heat, warm 1 teaspoon olive oil. Add 3 eggs and fry until done to your liking, 3 minutes for sunny-side up.

Step 5

Spoon the polenta and creamy wild mushrooms into bowls and slide the eggs on top. Sprinkle with Parmesan, if you have some on hand, grind with pepper, and serve warm.