All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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.
You Will Need
Medium Non-Stick Pan
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
Prepare the Ingredients
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Trim ends off green beans.
Coarsely chop artichokes.
Coarsely chop spinach.
[PIC: lemon weges, lemon juice, green beans, artichokes, spinach, chicken with garlic pepper]
Prepare the Chicken
Combine cream cheese, 2 tsp lemon juice, spinach, artichoke, Parmesan, a pinch of salt, and ¼ tsp. pepper in a mixing bowl until completely combined.
Place chicken on a clean work surface. Pat chicken breasts dry. Using a sharp knife, make a lengthwise cut in the thickest end of the chicken. Cut should be deep enough to stuff with artichoke-spinach mixture. Repeat with second breast.
Fill each chicken breast with half the artichoke-spinach mixture. If chicken is misshapen, gently press to flatten.
Season one side of chicken breasts with garlic pepper.
[PIC: one breast filled, the other being filled
Cook the Chicken
Place a medium oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan, seasoned side down. Cook undisturbed until browned, 2-3 minutes.
Carefully flip and continue to cook on the other side until browned, 2-3 minutes.
Transfer chicken to hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
While chicken cooks, prepare green beans.
[PIC: Chicken on one side of baking sheet]
Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add green beans to hot pan and cook 1 minute.
Add ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cover, and stir occasionally until tender, 6-8 minutes.
Remove from burner and stir in lemon garlic butter and a pinch of salt. Cover and set aside.
[PIC: green beans in pan, butter being stirred in]
Plate dish as pictured on front of card, topping green beans with almonds. Squeeze lemon wedges over to taste. Bon appétit!
[PIC: chicken on one side, almonds on the other]
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