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
How many awesome things can we put on one succulent chicken breast? Let's count. Number one: healthy mineral-y spinach, which does a body good. Number two: tart juicy tomatoes, giving flavor to cuisines worldwide for a millennia and more. The third thing we top our chicken with is gooey good mozzarella. And last, but not least, an herbaceous dollop of basil pesto. How many things can we pile on delicious chicken? Let's start with four.
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
Large 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
Roast the Potatoes
Halve potatoes and cut into ¼" slices.
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil and garlic salt. Massage oil and garlic salt into potatoes.
Spread into a single layer and roast in hot oven, 20 minutes.
Carefully remove from oven and top with Parmesan. Roast again until golden brown and tender, 5-7 minutes.
While potatoes roast, prepare topping.
Prepare the Topping
Coarsely chop spinach.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add tomatoes to hot pan and stir occasionally until softened, 1-2 minutes.
Add spinach and cook until wilted, 1-2 minutes.
Season with a pinch of salt and pepper and remove from burner. Transfer topping to a plate. Wipe pan clean and reserve.
Prepare the Chicken
Pat chicken breasts dry.
On a clean work surface, cover chicken with plastic wrap. You may also use a gallon freezer bag. Using a heavy object, gently pound to a uniform thickness of ¼".
Season chicken on both sides with a pinch of salt.
Cook the Chicken
Return pan used to make topping to medium-high heat and add 2 tsp. olive oil. Add pounded chicken to hot pan and cook undisturbed until browned, 2-3 minutes on one side.
Flip chicken and top evenly with topping, then mozzarella. Cover, and cook until cheese is melted and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with pesto. Bon appétit!
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