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 Oven-Safe Casserole Dish
Large 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
Crush butter crackers.
Cut broccoli into bite-sized pieces.
Stem, seed, remove ribs, and cut red bell pepper into ½" dice.
Cook The Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
"Heat 1 tsp. olive oil in a large non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 2-3 minutes.
Transfer chicken, seared side up, to prepared baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes."
Reserve pan; no need to wipe clean.
While chicken cooks, prepare the vegetables.
Cook The Vegetables
Line a plate with a paper towel. Stem sage. Heat 1 tsp. olive oil in the same pan over medium heat. Add the sage to hot pan and stir constantly until leaves are crispy and slightly darker in color, 1-2 minutes. Transfer to towel-lined plate.
In the same pan over medium high heat, add 1 tsp olive oil. Add broccoli, peppers, ¼ tsp salt and a pinch of pepper to hot pan. Cook, stirring occasionally, until broccoli is slightly tender, 4-5 minutes. Add cream cheese, seasoning blend, and ½ cup water and bring to a simmer.
Make The Casserole
Transfer ⅓ of the filling to prepared casserole dish. Top with ⅓ of the cheese. Repeat layers two times, topping with feta and crackers on top. Transfer dish to baking sheet with chicken.
Roast in a hot oven until cheese is melted, 5-7 minutes.
Make The Sauce and Finish The Dish
Add sour cream and minced sage to a small bowl until completely combined.
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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