Meal Kit

Almond Crusted Chicken Breast and Raspberry Zinfandel Sauce

with goat cheese topped carrots and zucchini

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Tree Nuts

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • ½ tsp. Seasoned Salt Blend
  • Info
    1 oz. Goat Cheese
  • Info
    ½ oz. Sliced Almonds
  • 2 Zucchini
  • 8 oz. Carrot
  • Info
    ⅓ oz. Butter
  • Info
    0.42 oz. Mayonnaise
  • 1 fl. oz. Zinfandel Vinaigrette
  • 1 oz. Raspberry Preserves
  • 13 oz. Boneless Skinless Chicken Breasts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    549
  • Carbohydrates
    28g
  • Fat
    29g
  • Protein
    45g
  • Sodium
    1624mg

Recipe Steps

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare The Ingredients

    Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. Peel, trim, and cut carrot into ½" slices on an angle.

  2. 2

    Cook The Chicken

    Pat chicken breasts dry, and season both sides with ¼ tsp salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner. Reserve pan; wipe clean. While chicken cooks, prepare the vegetables

  3. 3

    Cook The Vegetables

    "Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil, carrots, and half the seasoning blend. Stir often until lightly browned, 2-3 minutes. Cover and cook until vegetables are slightly tender, 3-4 minutes. Remove lid and add zucchini and remaining seasoning blend. Cook until tender, 3-4 minutes.

  4. 4

    Make The Sauce

    In the same pan used to cook the chicken, add zinfandel vinaigrette and raspberry preserves over medium heat. Bring to a simmer and remove from heat. Stir in butter.

  5. 5

    Finish The Dish

    Spread mayo evenly on chicken breasts. Top with almonds. Plate dish as pictured on front of card, garnishing vegetables with goat cheese. Bon appétit!

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