Meal Kit

Chicken and Scampi Butter

with fontina gratin tomatoes and broccoli

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
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)

  • 8 oz. Broccoli Florets
  • 0.14 oz. Lemon Juice
  • Info
    ⅗ oz. Butter
  • 1 tsp. Garlic Pepper
  • Info
    2 Tbsp. Italian Panko Blend
  • Info
    2 oz. Fontina Cheese Slices
  • 2 Garlic Cloves
  • 2 Roma Tomatoes
  • 13 oz. Boneless Skinless Chicken Breasts

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl

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

    Cut broccoli into bite-size pieces. Tear or cut cheese into twelve pieces. Slice each tomato into 6 evenly-sized rounds. Mince garlic. Pat chicken dry, and season both sides with seasoning blend.

  2. 2

    Prepare the Tomatoes

    Place tomatoes on prepared baking sheet and top evenly with 1 Tbsp. olive oil and half the garlic (reserve remaining for butter). Massage oil into tomatoes. On one side of sheet, shingle tomato slices and cheese slices in two rows. Top evenly with panko and 1 tsp. olive oil.

  3. 3

    Roast the Vegetables

    Place broccoli in empty space on baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on their side. 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.

  4. 4

    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.

  5. 5

    Make Scampi Butter and Finish Dish

    Combine butter, lemon juice, and remaining garlic (to taste) in a mixing bowl. Plate dish as pictured on front of card, topping chicken with scampi butter. Bon appétit!

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