with sun-dried tomato potatoes and feta broccolini
Prep & Cook Time:25-35 min.
Cook Within:5 days
Spice Level:Not Spicy
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
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!
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
Customize It Instructions
If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instruction as chicken in Step 4, adding salmon skin side down to hot pan and cooking until salmon reaches minimum internal temperature, 4-6 minutes per side.
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.
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.
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.
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.
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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