All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
Apple cider isn't just for fall; it makes a perfect, decadent sauce for this succulent chicken breast, with a wondrous side of zucchini and corn.
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.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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
Cook the Chicken
Pat chicken dry, and season both sides with half the seasoning blend, ¼ tsp. salt, and a pinch of pepper.
If using salmon, follow same instructions, seasoning flesh side only.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side, covering pan after flipping chicken.
If using regular salmon, place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. If using wild-caught salmon, follow same instructions as regular salmon, except cook 3-5 minutes per side instead.
Remove chicken to a plate. Reserve pan; no need to wipe clean.
While chicken cooks, prepare ingredients.
Prepare the Ingredients
Trim zucchini ends and cut into ¼" slices on an angle.
Divide butter into quarters.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add zucchini to hot pan and stir occasionally until browned, 4-5 minutes.
Add corn, remaining seasoning blend, and a pinch of salt. Stir occasionally until vegetables are tender, 2-3 minutes.
Remove from burner.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat. Add apple cider, honey, mustard, and demi-glace to hot pan and stir until combined. Bring to a boil.
Once boiling, stir occasionally until liquid is reduced by half, 1-2 minutes.
Remove from burner. Stir in butter, one piece at a time, until melted and smooth.
Plate dish as pictured on front of card, drizzling sauce over chicken and garnishing zucchini-corn mixture with crispy onions. Bon appétit!
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