Family Meal Kit
Premium
Bruschetta Chicken
with spinach orzo
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
David Welch
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 8 fl. oz. Cream Sauce Base
- 12 oz. Orzo Pasta
- 5 oz. Baby Spinach
- 4 oz. Grape Tomatoes
- 2 oz. Shredded Parmesan Cheese
- 1 oz. Red Pepper Pesto
- 1 oz. Cream Cheese
- ½ oz. Grated Parmesan Cheese
- 1 tsp. Buttermilk-Dill Seasoning
- 1 tsp. Garlic Salt
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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Calories690
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Carbohydrates65g
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Net Carbs60g
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Fat24g
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Protein53g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Plate
- 1 Colander/Strainer
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. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry. 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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1 Cook the Orzo
Once water is boiling, add orzo and cook until al dente, 4-5 minutes.
Remove from burner. Reserve 1/2 cup orzo cooking water. Drain orzo in a colander/strainer and set aside.While orzo cooks, continue recipe. -
2 Prepare Ingredients and Make Bruschetta
Coarsely chop spinach.
Coarsely chop tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.In a mixing bowl, combine pesto and tomatoes. Set aside.Pat chicken dry. Season both sides with half the buttermilk-dill seasoning (reserve remaining for orzo) and a pinch of pepper. -
3 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. 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.Transfer chicken to a plate and tent with foil. Wipe pan clean and keep over medium heat. -
4 Cook the Spinach
Add 2 tsp. olive oil, spinach in batches (don't overflow the pan), and 1/4 tsp. salt to hot pan. Stir occasionally until wilted, 2-3 minutes.
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5 Add Orzo and Finish Dish
Add cream base, cream cheese, grated cheese, a pinch of pepper, remaining buttermilk-dill seasoning, garlic salt, and 1/4 tsp. salt to hot pan. Stir constantly until combined and sauce is slightly thickened, 2-3 minutes.
If too thick, add reserved orzo cooking water, 1 Tbsp. at a time, until desired consistency is reached.Add orzo and stir occasionally until heated through and coated, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with bruschetta. Garnish orzo with shredded cheese. Slice chicken, if desired. Bon appétit!
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