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
You're supposed to eat healthier, better, cleaner in this year, but your taste buds are mounting some keen resistance. After all, burgers are tasty, and quinoa is… delicious when it comes in Home Chef meals, but otherwise not your cup of tea. This meal has the healthiest of healthy, kale, but flavored with the grandest of breakfast items, bacon. Is it healthier? We're not going to say, but we think as long as you've checked the "kale" box, you can sleep well at night.
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 sirloin steaks, pat dry and season both sides with ¼ tsp. salt and a pinch of pepper. Follow same instruction as chicken in Step 4, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.
If using NY strip steak, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.
Prepare Ingredients and Make Honey Butter
Stem kale and coarsely chop.
Combine honey and butter in a mixing bowl. Refrigerate until plating.
In another mixing bowl, combine corn muffin mix, ¼ cup water, corn, and a pinch of pepper.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Bake the Muffins
Divide batter evenly into four cups of prepared muffin tin. Batter should just go to top of cups.
Bake in hot oven until muffin tops are lightly browned and start to crack, 15-17 minutes.
While muffins bake, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 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 chicken to a plate and tent with foil. Wipe pan clean and reserve.
While chicken cooks, cook kale.
Cook the Kale
Heat 1 tsp. olive oil in a medium pot over medium heat. Add bacon to hot pot and stir occasionally until lightly crisped, 3-5 minutes.
Add kale and ¼ cup water and cook until water is steaming. Once steaming, cover and turn heat to low. Stir occasionally until kale is tender, 5-8 minutes.
Remove from burner. Season with a pinch of pepper.
Make Sauce and Finish Dish
In another mixing bowl, combine ¼ cup water, demi-glace, and cornstarch until cornstarch is dissolved.
Return pan used to cook chicken to medium heat. Add cornstarch mixture to hot pan and bring to a simmer. Once simmering, remove from burner.
Stir in chives. If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.
Plate dish as pictured on front of card, placing honey butter on muffins and sauce on chicken. Bon appétit!
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