Meal Kit

Chicken and Hazelnut Cream

with goat cheese and cranberry spinach salad

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Calories Conscious
Carb Conscious
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)

  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ½ oz. Hazelnut Pieces
  • ½ tsp. Garlic Salt
  • Info
    3 oz. Light Cream Cheese
  • ½ oz. Dried Cranberries
  • 2 Persian Cucumber
  • 5 oz. Baby Spinach
  • Info
    1 oz. Goat Cheese
  • 1½ oz. Balsamic Vinaigrette

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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

    Prepare The Ingredients

    Trim cucumber and thinly slice into rounds Coarsely chop hazelnuts

  2. 2

    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; wipe clean.

  3. 3

    Make The Sauce

    In the same pan over medium heat, add 1 tsp olive oil and hazelnuts. Lightly toast for 1-2 minutes. Add cream cheese, garlic salt, and ⅓ cup water until completely combined. Bring to a simmer.

  4. 4

    Make The Salad

    Add spinach, cranberries, cucumber, dressing, and a pinch of salt and pepper to a large mixing bowl until completely combined.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card. Bon appétit!

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