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
Broccoli and cheddar… is there anything better? (Well, we've seen better rhyme schemes. Ow, self-burn!) But seriously, how many soups have you tasted with this very toothsome twosome? We're taking what works brilliantly in soup form to the next level, topping a succulent chicken breast with fresh broccoli and melty cheese. This forms a meal that's such a delight, you'll want to partake in it every night. (We expect our Nobel Prize for Poetry is already in the mail.) Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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 Oven-Safe 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
Customize It Instructions
If using sirloin steaks, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 4, roasting in hot oven until steaks reach minimum internal temperature, 7-9 minutes. Rest cooked steaks at least 3 minutes.
If using NY Strip steak, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 4, roasting in hot oven until steak reaches minimum internal temperature, 9-12 minutes. Rest cooked steak at least 3 minutes, then halve to serve.
Start the Potatoes
Cut potatoes into ½" dice.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes.
Spread into a single layer. Roast in hot oven, 20 minutes.
Carefully remove from oven. Potatoes will finish cooking in a later step.
While potatoes roast, prepare ingredients.
Prepare Ingredients and Make Topping
Cut broccoli florets into bite-sized pieces.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium oven-safe non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli to hot pan and stir occasionally until tender, 5-7 minutes.
Transfer broccoli to a mixing bowl and combine with cream cheese, cheddar cheese, and a pinch of salt. Set aside.
Wipe pan clean and reserve.
Add Parmesan and Sear Chicken
Carefully toss roasted potatoes with garlic and Parmesan. Use a utensil; baking sheet will be hot! Spread into a single layer on one side.
Return pan used to cook broccoli to medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan, flat side down, and sear until golden brown, 2-3 minutes.
Cook the Chicken
Flip chicken and transfer to empty space on baking sheet. Top chicken evenly with topping, gently pressing topping into chicken to adhere.
Roast until potatoes are brown and tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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