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
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
Cook The Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 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 chicken to a plate and tent with foil. Remove from burner.
Reserve pan; no need to wipe clean.
While chicken cooks, prepare the ingredients.
Prepare The Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Make a cornstarch slurry.
Cook The Vegetables
In a large non-stick pan over medium heat, add 2 tsp. olive oil. Add broccoli, peppers, and 2 Tbsp. water to hot pan. Cover, and cook until water is almost completely evaporated, 5 minutes. Uncover, add a pinch of salt and pepper, and stir occasionally until tender, 2-3 minutes.
Top with cheese and cover until melted.
Make The Sauce and Finish The Dish
In the same pan used to cook the chicken, add 1 tsp olive oil and garlic. Cook 1 minute. Add wine, capers, and demi and bring to a simmer. Stir in cornstarch slurry and cook, stirring often, until thickened, 1-2 minutes.
Plate dish as pictured on front of card. Bon appétit!
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