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
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
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.
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.
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.
Make the Salad
Add spinach, cranberries, cucumber, dressing, and a pinch of pepper to a mixing bowl until completely combined.
Finish the Dish
Plate dish as pictured on front of card, garnishing salad with goat cheese (breaking up if needed). Bon appétit!
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