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
Trim ends off parsnips and peel. Cut into ½" dice.
Halve any large butternut squash pieces to roughly match smaller pieces.
Stem thyme and mince.
Halve and juice lemon.
Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Vegetables and Garlic
Place butternut squash and parsnips on prepared baking sheet and toss with 2 tsp. olive oil, seasoned salt, and thyme.
Spread into a single layer and roast in hot oven, 8 minutes.
While vegetables roast. Place garlic on a small piece of foil and top with 2 tsp. olive oil. Form a foil pouch around the garlic.
Carefully remove baking sheet from oven and place garlic pouch on sheet. Baking sheet will be hot!
Roast again until vegetables are tender, 10-12 minutes.
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. Wipe pan clean and reserve.
Make the Sauce
Carefully, remove garlic pouch from baking sheet and remove garlic from foil. Mince roasted garlic.
Return pan used to cook chicken to medium-high heat. Add garlic, cream sauce base, 1 Tbsp. lemon juice, and wine to hot pan. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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