Oven-Ready
Cheddar-Bacon Pub Chicken
with buttermilk-dill cauliflower and potatoes
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Soy
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
David Welch
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 16 oz. Cooked Diced Red Potatoes
- 4 fl. oz. Cream Sauce Base
- 8 oz. Cauliflower Florets
- 2 oz. Shredded Cheddar Cheese
- 1 fl. oz. Brewpub Style Mustard
- 1 oz. Bacon Bits
- ½ oz. Crispy Fried Onions
- 1 tsp. Buttermilk-Dill Seasoning
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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Calories470
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Carbohydrates31g
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Net Carbs28g
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Fat20g
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Protein39g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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 breasts, follow same instructions.
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1 Prepare the Ingredients
Drain potatoes in a colander/strainer and pat dry.
Break cauliflower into bite-sized pieces.Combine cauliflower, potatoes, buttermilk-dill seasoning, 1/4 tsp. salt, a pinch of pepper, and cream base in one provided tray. Stir to combine and spread into an even layer. Evenly top with half the cheese (reserve remaining for chicken). Kids want to help? With supervision, have them help prepare the vegetables.Pat chicken dry. Season both sides with 1/2 tsp. salt and a pinch of pepper. Place chicken in second provided tray and evenly top with 2 tsp. olive oil. -
2 Bake the Meal
Bake both trays uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove trays from oven and drain any excess liquid. Trays will be hot! Use caution. -
3 Top Chicken and Finish Meal
Evenly top chicken with mustard (to taste), remaining cheese, then bacon.
Bake again uncovered in hot oven until cheese is melted and bacon is crispy, 2-3 minutes.Carefully remove tray from oven.To serve, top vegetables with crispy onions. Bon appétit!
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