Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Walnuts), Milk
Did you know that walnut shells were once used to clean aviation equipment, and walnut husks were once used as hair dye? Well, you do now! This meal doesn't involve planes or pigments, but the rich walnut flavor combined with butter and sweet honey does this tender chicken breast right and your dinner even more so. Walnuts: versatile, useful, and oh so tasty.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 1 Shallot
- ½ fl. oz. Honey
- ½ tsp. Garlic Salt
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) MOxEYR3r
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large 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 pork chops, follow same instructions as chicken in Steps 1 and 4, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.
If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 4, cooking, skin-side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
If using sirloin steak, follow same instructions as chicken in Steps 1 and 4, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes.
Protein thickness can vary; if you receive a thinner cut, we recommend checking for doneness sooner.
Prepare the Ingredients
Peel and slice potatoes into 1/4" rounds.Coarsely chop walnuts.Trim ends off green beans.Peel and slice shallot into 1/4" slices.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Roast the Potatoes
Place potato rounds on prepared baking sheet and gently toss with 2 tsp. olive oil, half the cheese (reserve remaining for topping), garlic salt, and a pinch of pepper. Massage oil, seasoning, and cheese into potatoes. Spread potatoes into a single layer and top with remaining cheese.Roast in hot oven until golden-brown, 15-20 minutes.While potatoes roast, continue recipe.
Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add green beans and shallot to hot pan and cook, 1 minute.Add 1/3 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover, and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Remove from burner. Cover and set aside.While green beans cook, continue recipe.
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 from burner. Transfer chicken to a plate and tent with foil.
Make Sweet Walnut Butter and Finish Dish
In a mixing bowl, combine softened butter, walnuts, and honey.Plate dish as pictured on front of card, topping chicken with sweet walnut butter. Bon appétit!
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