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
Cut broccoli into bite-sized pieces.
Tear or cut cheese into twelve pieces.
Slice each tomato into six evenly-sized rounds.
Pat chicken dry, and season both sides with half the seasoning blend (reserve remaining for broccoli).
Prepare the Tomatoes
Place tomatoe slices on prepared baking sheet and top evenly with 1 Tbsp. olive oil. Massage oil into tomatoes.
On one side of sheet, alternate shingling tomato slices and cheese slices in two rows. Top evenly with panko and 1 tsp. olive oil.
Roast the Vegetables
Place broccoli in empty space on baking sheet and toss with 2 tsp. olive oil, remaining seasoning blend, and a pinch of pepper. Spread into a single layer on their side.
Place garlic on a piece of foil and form a foil pouch around garlic. Place garlic pouch in any empty space on baking sheet.
Roast in hot oven until broccoli is tender, 15-18 minutes.
Cheese will melt and spread on baking sheet. Don't worry! This is expected.
While vegetables roast, cook chicken.
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 from burner. Remove chicken to a plate and tent with foil.
Make Scampi Butter and Finish Dish
Carefully remove garlic from pouch.
Combine softened lemon garlic butter and roasted garlic in a mixing bowl. Mash until smooth.
Plate dish as pictured on front of card, topping chicken with scampi butter. Bon appétit!
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