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
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
Mince sun-dried tomatoes. Place in a mixing bowl and cover with hot water. Set aside, 15 minutes.
While tomatoes soak, coarsely chop spinach.
Cut potatoes into ½" pieces.
Stem and mince rosemary.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Prepare Potatoes and Sear Chicken
Place potatoes on one side of prepared baking sheet and toss with 1 Tbsp. olive oil and garlic salt. Spread into a single layer on their side.
Place a medium non-stick pan over medium-high heat and 1 tsp. olive oil. Add chicken to hot pan, skin-side down, and sear undisturbed until slightly browned on one side, 3-4 minutes.
Transfer chicken to empty space on baking sheet, skin-side up. Reserve pan; no need to wipe clean.
Roast the Potatoes and Chicken
Roast potatoes and chicken in hot oven until potatoes are golden brown and chicken reaches a minimum internal temperature of 165 degrees, 25-28 minutes.
Transfer cooked chicken to a plate. Cover with foil and rest, 3 minutes. Transfer potatoes to another mixing bowl and carefully toss with rosemary and cheese.
While chicken rests, make sauce.
Make the Sauce
Drain sun-dried tomatoes in a wire-mesh strainer.
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add spinach and stir occasionally until just wilted, 2-3 minutes.
Add sun-dried tomatoes, cream, and a pinch of salt. Bring to a simmer.
Once simmering, stir occasionally until sauce is thickened, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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