Bruschetta Chicken with Parmesan Potatoes and Shaved Brussels Sprouts
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:5 days
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.
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
potatoes and brussels
preheat oven to 425 degrees
add brussels and potatoes to baking dish.
add 2 tsp evoo, seasoning blend, ¼ tsp salt, pinch of pepper and half of Parmesan.
push veg to one side of tray leaving the other side empty for the chicken breast.
top veg with remaining parmesan.
pat chicken dry and place in baking dish.
season chicken with ¼ tsp salt and a pinch of pepper.
spread mayo over top of breast and evenly crumble cheese spread over breast.
dollop tomato pesto over the top of the crumbled cheese.
bake for 20-25 minutes.
finish and plating
coarsely crush croutons into smaller pieces.
top chicken with crushed croutons.
see photo for plating
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