Meal Kit

Chicken and Bacon Spinach Cream

with grape tomatoes and potatoes

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Soy

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 you!
A note about serious food allergies

Bacon and spinach? Sure, you're saying to yourself, in a quiche… but not just that! The flavors that go together so good with egg also go well with egg's, well, parent: a juicy and tender piece of chicken. Cooked together with rich cream, you'll wonder, after finishing your plate, what else spinach and bacon can go with.

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • ½ oz. Crumbled Bacon
  • Info
    4 fl. oz. Cream Sauce Base
  • 2 Russet Potatoes
  • 4 oz. Grape Tomatoes
  • 2 oz. Baby Spinach
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    1 tsp. Tomato Seasoning
  • Info
    1 Tbsp. Sun-Dried Tomato Pesto

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.

  • Nutrition (per serving)

  • Calories
    739
  • Carbohydrates
    45g
  • Fat
    39g
  • Protein
    53g
  • Sodium
    1597mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

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

  • If using pork chops, follow same instructions as chicken in Steps 2 and 3, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.

  • If using ribeye, follow same instructions as chicken in Steps 2 and 3, cooking undisturbed until browned and steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.

  • If using salmon, pat dry and season flesh side with ¼ tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 3, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.

  1. 1

    Start the Vegetables

    Peel potatoes (if desired), halve lengthwise, and cut into ¼" half-moons. Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoning blend, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer and roast in hot oven, 15 minutes. While potatoes roast, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Halve tomatoes. Coarsely chop spinach. Pat chicken breasts dry.

  3. 3

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. Remove chicken to a plate and tent with foil. Wipe pan clean and reserve. While chicken cooks, finish vegetables.

  4. 4

    Finish the Vegetables

    Carefully remove baking sheet from oven and gently stir in tomatoes and 1 tsp. olive oil. Baking sheet will be hot! Use a utensil. Spread into a single layer and top evenly with cheese. Roast again until potatoes are browned and tender, tomatoes are soft, and cheese is lightly browned, 12-15 minutes. When vegetables have five minutes left to cook, make sauce.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium heat. Add bacon to hot pan and stir often until browned, 1-2 minutes. Add spinach and cream sauce base. Bring to a boil. Once boiling, cook until spinach wilts and sauce thickens slightly, 1-2 minutes. Stir in a pinch of salt and pepper. Remove from burner. Plate dish as pictured on front of card, topping vegetables with pesto. Bon appétit!

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