Express
Black Garlic Butter Chicken and Kale Mashed Potatoes
air fryer optional
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Rachel Post
This newly developed Home Chef First Taste meal has undergone extensive testing in our Home Chef R&D kitchen, and now it’s time to trial it with real-life customers like you. First Taste meals may utilize exciting new ingredients or techniques/equipment not commonly found in our recipes, so we value your feedback to ensure these new recipes work for you and taste delicious. We read each and every review—so let us know what you think!
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 10 oz. Mashed Potatoes
- 3 oz. Shredded Kale
- 2 oz. Cream Cheese
- 1 oz. Creme Fraiche
- ⅗ oz. Butter
- 1 tsp. Black Garlic Seasoning
- ½ tsp. Rotisserie Chicken Seasoning
- ½ tsp. Garlic and Parsley Seasoning
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.
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Nutrition (per serving)
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Calories530
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Carbohydrates32g
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Net Carbs27g
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Fat30g
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Protein36g
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Sodium1460mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Small Pot
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Air Fryer
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Add chicken to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Add steaks to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Chicken
Pat chicken dry. Season both sides with rotisserie chicken seasoning and a pinch of salt and pepper.
Place chicken in basket and gently spray with cooking spray. Air fry at 375 degrees until chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.Alternatively, place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner. Remove from burner.While chicken cooks, continue recipe. -
2 Make Black Garlic Butter and Prepare Kale
In a mixing bowl, combine softened butter and black garlic seasoning. Set aside.
Coarsely chop kale. -
3 Cook the Kale
Place a small pot over medium heat and add 1 tsp. olive oil.
Add kale and a pinch of salt to hot pot. Stir often until wilted, 3-4 minutes. -
4 Add Mashed Potatoes and Finish Dish
Add mashed potatoes to hot pot. Stir occasionally until combined and heated through, 45-60 seconds.
Add garlic and parsley seasoning and cream cheese. Stir vigorously until cream cheese is melted and combined, 45-60 seconds.Remove from burner. Stir in creme fraiche until combined.Plate dish as pictured on front of card, topping chicken with black garlic butter. Bon appétit!
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