Culinary Collection

Chicken and Sweety Drop Pepper Relish

with sun-dried tomato potatoes and feta broccolini

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories 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

Sweety drop, a pepper that tastes as cool, as interesting, as sour, and as sweet as it sounds, is featured here atop a delicious and succulent chicken breast, bringing out the best in both. There's also potato rounds baked in tangy sun-dried tomato pesto and fresh broccolini with funky feta, two sides that also complement each other in flavor and texture. There's so much best-ness, niceness, and compliments in this meal, you'll think you ate a Hallmark greeting card.Tip: Make potatoes easier to cut by making a large slice that leaves a flat surface. Place the flat surface on the cutting board and get to slicing!

In Your Box (serves 2)

  • 1 oz. Sweety Drop Peppers
  • 12 oz. Yukon Potatoes
  • Info
    2 Tbsp. Sun-Dried Tomato Pesto
  • Info
    1 oz. Feta Cheese
  • 13 oz. Boneless Skinless Chicken Breasts
  • ½ tsp. Garlic Salt
  • 2 Green Onions
  • 8 oz. Broccolini

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
    542
  • Carbohydrates
    44g
  • Fat
    22g
  • Protein
    48g
  • Sodium
    1577mg

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

  • 1

    Cook the Potatoes and Broccolini

    Slice potatoes into thin rounds. Trim bottom end from broccolini and cut into 2" lengths. Place potato slices on one half of prepared baking sheet and toss with pesto, half the garlic salt (reserve remaining for broccolini), and a pinch of pepper. Spread into a single layer on their half. Place broccolini on empty half and toss with 2 tsp. olive oil, remaining garlic salt, and a pinch of pepper. Spread into a single layer on their half. Roast in hot oven until potatoes and broccolini are tender, 18-20 minutes. While potatoes and broccolini roast, prepare ingredients.

  • 2

    Prepare the Ingredients

    Trim and mince white portions of green onions. Thinly slice green portions of green onions. Keep white and green portions separate. Coarsely chop Sweety drop peppers. Pat chicken dry, and season both sides with a pinch of salt and pepper.

  • 3

    Make the Relish

    In a mixing bowl, combine Sweety drop peppers, white portions of green onions, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.

  • 4

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken 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.

  • 5

    Finish the Dish

    Plate dish as pictured in front of card, topping chicken with relish and garnishing broccolini with feta and potatoes with green portions of green onions. Bon appétit!

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