Basil Pecorino Chicken with Lemon Garlic Summer Squash and Tomatoes
easy prep & grill bag included
Prep & Cook Time:20-30 min.
Cook Within:5 days
Spice Level:Not Spicy
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
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
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
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry. Set plain butter out to soften.
Place yellow squash, zucchini, tomatoes, lemon garlic butter, ½ tsp. salt, and a pinch of pepper in provided grill bag. Roll open end of bag to seal and gently shake to mix.
Pat chicken dry, and season both sides with a pinch of salt and pepper.
Grill the Meal
Place grill bag on hot grill and cook until squash is tender, 12-15 minutes, flipping occasionally.
While grill bag cooks, place chicken on hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Finish the Dish
Carefully, open grill bag and scoop out vegetables.
In a mixing bowl, combine softened plain butter, pesto, pecorino, and a pinch of salt.
Plate dish as pictured on front of card, topping chicken with pesto butter mixture. Bon appétit!
For a Rainy Day
If cooking indoors, place plain butter on counter. Pat chicken dry, and season both sides with a pinch of salt and pepper. Thoroughly rinse any fresh produce and pat dry. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. While chicken cooks, place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add zucchini, yellow squash, tomatoes, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender, 4-5 minutes. Remove from burner and stir in garlic lemon butter. In a mixing bowl, combine softened plain butter, pesto, pecorino, and a pinch of salt. Follow same plating instructions.
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