Meal Kit

Chicken and Bacon Spinach Cream

with grape tomatoes and potatoes

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

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 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 you!
A note about serious food allergies

In Your Box (serves 2)

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

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
    743
  • Carbohydrates
    45g
  • Fat
    39g
  • Protein
    53g
  • Sodium
    1594mg

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
  1. 1

    Start the Vegetables

    Peel potatoes, halve lengthwise, and cut into ¼" half-moons. Place potatoes onto 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 add tomatoes and 1 tsp. olive oil. Gently mix together. 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 wilted, and cheese is lightly browned, 12-15 minutes. When vegetables have five minutes left, make sauce.

  5. 5

    Make sauce and plate

    When vegetables have five minutes left to cook, 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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