Meal Kit

Chicken Breast with Creamy Jalapeño Sauce

with panko-crusted zucchini and tomatoes

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

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 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

The subtle heat of jalapeño combines with a cream base to form a sauce of pure divine flavor, tasty good for the succulent chicken. Not only that, we've got some crunchy good vegetables… not a raw plate with ranch dip, but zucchini topped with panko. The crunchy top turns vegetables into a party (and we thought they were pretty cool before).

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 2 Zucchini
  • Info
    4 fl. oz. Cream Sauce Base
  • 4 oz. Grape Tomatoes
  • 1 Jalapeño Pepper
  • Info
    1 oz. Grated Parmesan
  • Info
    2 Tbsp. Panko Breadcrumbs
  • ½ tsp. Garlic Pepper

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
    490
  • Carbohydrates
    17g
  • Fat
    27g
  • Protein
    44g
  • Sodium
    1440mg

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

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

Customize It Instructions

  • If using sirloin steaks, follow same instructions as chicken in Steps 3 and 4, searing until browned, 2-3 minutes per side, then transferring to baking sheet and roasting until steaks reach minimum internal temperature, 7-9 minutes. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  • If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Steps 3 and 4, searing, skin side up, until browned, 2-4 minutes, then transferring to baking sheet, seared side up, and roasting until salmon reaches minimum internal temperature, 6-8 minutes. Vegetables may need to cook longer.

  1. 1

    Prepare Ingredients and Make Topping

    Trim zucchini ends and cut lengthwise into 1/2" planks.

    Halve tomatoes.

    Stem jalapeño, halve, remove seeds and ribs, and mince. Wash hands and cutting board after working with jalapeño.

    In a mixing bowl, combine cheese and panko. Set aside.

  2. 2

    Start the Zucchini

    Place zucchini on prepared baking sheet and toss with 1 tsp. olive oil, garlic pepper, and 1/4 tsp. salt. Massage oil, garlic pepper, and salt into zucchini.

    Spread into a single layer on one side. Roast in hot oven, 10 minutes.

    While zucchini roasts, sear chicken.

  3. 3

    Sear the Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

    Place a medium non-stick pan over medium-high heat.

    Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side.

    Remove from burner.

  4. 4

    Finish the Chicken and Vegetables

    After 10 minutes, carefully remove zucchini from oven. Sprinkle topping evenly on zucchini.

    Place tomatoes in empty space, leaving room for chicken. Transfer seared chicken breasts to empty side of baking sheet. Wipe pan clean and reserve.

    Roast in hot oven until vegetables are golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

    While chicken and vegetables roast, make sauce.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to sear chicken to medium-low heat.

    Add 1 tsp. olive oil and jalapeño (to taste) to hot pan. Stir occasionally until bright green, 30-60 seconds.

    Stir in 2 Tbsp. water and cream base until combined. Bring to a simmer.

    Once simmering, stir occasionally until combined and heated through, 1-2 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

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