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
A note about serious food allergies
The sweet of apricot and the tang of mustard come together in all kinds of delightful and inspiring ways, making your fork sing and your plate dance. (But call the Ghostbusters if they actually start doing those things; singing forks ain't right.) The potatoes get all kinds of love from buttermilk dill seasoning and a dusting of nutty Parmesan, making their marriage with the chicken a mealtime romance for the ages. (But don't call the preacher if they try to get married; that ain't legal, folks.)
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
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
Prepare the Ingredients
Trim zucchini ends and cut into ½" rounds.
Peel and slice shallot into rounds.
Halve potatoes lengthwise.
Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
If using bone-in pork chop or sirloin steaks, follow same instructions.
Roast the Potatoes
Place potatoes, shallot, and zucchini on prepared baking sheet and toss with 1 Tbsp. olive oil, half the Parmesan (reserve remaining for garnish), and seasoning blend. Massage oil and seasoning into vegetables.
Spread into a single layer. Roast in hot oven until potatoes are lightly golden and zucchini is tender, 20-25 minutes.
While potatoes roast, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until internal temperature reaches 165 degrees, 5-7 minutes per side.
If using bone-in pork chop or sirloin steaks, follow same instructions, cooking until pork or steak reach a minimum internal temperature of 145 degrees.
Transfer chicken to a plate.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook chicken to medium-high heat. Add apricot preserves, 2 Tbsp. water and mustard to hot pan and stir to combine. Bring to a boil.
Once boiling, remove from burner. Swirl in butter until combined.
Finish the Dish
Plate dish as pictured on front of card, spooning sauce over chicken, and topping potatoes with remaining Parmesan. Bon appétit!
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