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)

  • 1 tsp. Pink Seasoned Salt
  • Info
    ⅘ oz. Lemon Garlic Butter
  • 13 oz. Boneless Skinless Chicken Breasts
  • 2 Garlic Cloves
  • Info
    2 oz. Fontina Cheese Slices
  • Info
    2 Tbsp. Italian Panko Blend
  • 8 oz. Broccoli Florets
  • 2 Roma Tomatoes

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
    609
  • Carbohydrates
    17g
  • Fat
    37g
  • Protein
    49g
  • Sodium
    1543mg

Recipe Steps

You Will Need

  • Olive Oil
  • 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-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).

  2. 2

    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.

  3. 3

    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.

  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

    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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