Meal Kit

Chicken and Lemon Herb Hollandaise Sauce

with Italian panko broccoli and crispy potatoes

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs

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
    ⅗ oz. Garlic & Herb Cheese Spread
  • 1 Lemon
  • ½ tsp. Garlic Salt
  • 8 oz. Broccoli Florets
  • 2 Russet Potatoes
  • Info
    0.84 oz. Mayonnaise
  • Info
    1 oz. Grated Parmesan

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
    662
  • Carbohydrates
    44g
  • Fat
    32g
  • Protein
    51g
  • Sodium
    1668mg

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

    Roast The Potatoes

    Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, parmesan, and a pinch of salt and pepper. Massage oil and seasoning into potatoes. Spread into a single layer on one side of tray. Roast in hot oven until starting to brown, 10 minutes. Gently stir. Roast again until browned and tender, 20-22 minutes. While potatoes roast, prepare the chicken.

  2. 2

    Prepare The Ingredients

    Quarter potatoes and cut into ½" pieces Cut broccoli into bite-sized pieces, if necessary. Halve lemon lengthwise. Cut one half into wedges and juice the other half.

  3. 3

    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.

  4. 4

    Roast The Broccoli

    Toss broccoli, 2 tsp olive oil, garlic salt, and panko in a mixing bowl until completely combined. Halfway through the potato baking time, add broccoli to empty side of the prepared baking sheet. Roast in hot oven until browned and fork-tender, 10-12 minutes.

  5. 5

    Make The Sauce

    In the same pan used to cook the chicken, add cheese spread and 1 tablespoon of water over medium heat. Stir until smooth and heated through. Transfer to a bowl. Add mayo and ½ tsp of lemon juice to cheese spread mixture and stir to combine.

  6. 6

    Finish The Dish

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

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