Meal Kit

Chicken and Hazelnut Cream

with goat cheese and cranberry spinach salad

Prep & Cook Time: 40-50 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
    535
  • Carbohydrates
    20g
  • Fat
    28g
  • Protein
    48g
  • Sodium
    1643mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

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. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Cook the Chicken

    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. Wipe pan clean and reserve.

  3. 3

    Make the Sauce

    Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add hazelnuts to hot pan and stir occasionally until lightly toasted, 1-2 minutes. Stir in cream cheese, garlic salt, and ⅓ cup water until completely combined. Bring to a simmer. Once simmering, remove from burner.

  4. 4

    Make the Salad

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

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing salad with dollops of goat cheese. Bon appétit!

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