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
Picture yourself in a boat on the Mediterranean Sea, going from port to port, gathering delicious ingredients for an incredible meal. You park yourself in Italy for a while, picking fresh oregano and finding the king of balsamic vinegars to season and spice your dinner. Onto Greece, where pungent feta awaits to add the perfect punch of a unique flavor. You've gathered these things, plus some staples, in your little bag and head towards your villa to prepare the best of the best. What would result? Something like the meal you see right here.
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
Stem and coarsely chop oregano.
Cut broccoli into large bite-sized pieces, if necessary.
Cut mushrooms into ¼" slices.
Halve and peel onion. Cut halves into ¼" slices.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Vinaigrette
Whisk together white balsamic vinegar, garlic (to taste), oregano, 3 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Set aside for flavors to marry.
Roast the Vegetables
Place broccoli, mushrooms, and onion on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper.
Spread into a single layer (some overlap is ok) and roast in hot oven until browned and tender, 15-18 minutes.
While vegetables roast, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan, reduce heat to medium, 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.
Finish the Dish
Plate dish as pictured on front of card, garnishing vegetables with feta and drizzling vinaigrette (to taste) around chicken and over vegetables. Bon appétit!
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