Culinary Collection

Chicken and Pistachio Cream

with lemon thyme potatoes and crispy onion roasted broccoli

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Tree Nuts

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
    ¾ oz. Roasted Pistachios
  • Info
    4 fl. oz. Cream Sauce Base
  • 1 Lemon
  • 3 Thyme Sprigs
  • 8 oz. Broccoli Florets
  • Info
    1.26 oz. Mayonnaise
  • ½ tsp. Garlic Salt
  • 12 oz. Red Potatoes
  • Info
    ½ oz. Crispy Fried Onions

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
    794
  • Carbohydrates
    53g
  • Fat
    46g
  • Protein
    48g
  • Sodium
    1742mg

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

    Stem and mince thyme Cut each potato into 1" pieces. Cut broccoli into bite-sized pieces Halve lemon lengthwise. Cut one half into wedges and juice the other half. Coarsely chop pistachios

  2. 2

    Roast The Potatoes and Vegetables

    Toss potatoes with 2 tsp. olive oil and half the garlic salt and a pinch of pepper on prepared baking sheet. Spread into a single layer and push to one side. Toss broccoli with 1 tsp olive oil and remaining garlic salt and a pinch of pepper to empty side of baking sheet. Roast until potatoes are golden brown and broccoli is fork-tender, 18-20 minutes. Toss potatoes with aioli.

  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; wipe clean.

  4. 4

    Make The Sauces

    Add mayo, thyme, and 1 tablespoon lemon juice to a small bowl until completely combined. In the same pan over medium heat, add pistachios and toast for 1 minute, Add cream sauce and a pinch of salt and pepper until completely combined. Bring to a simmer and remove from heat.

  5. 5

    Finish The Dish

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

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