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
A note about serious food allergies
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.
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
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
Prepare the Ingredients
Peel and slice potatoes into 1/4" rounds.
Peel and slice shallot into 1/4" slices.Coarsely chop walnuts.Trim ends off green beans.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Bake the Potatoes
Combine potato rounds, 2 tsp. olive oil, half the Parmesan (reserve remaining for topping), garlic salt, and a pinch of pepper in a mixing bowl. Massage oil and seasoning into potatoes.
Spread potatoes into a single layer on prepared baking sheet. Top with remaining Parmesan. Bake in hot oven until golden brown, 15-20 minutes.While potatoes bake, cook green beans.
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 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover, and cook until tender, 6-8 minutes.Remove from burner.While green beans cook, 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. Remove from burner.
Make Sweet Walnut Butter and Finish Dish
In another mixing bowl, mix softened butter, walnuts, and honey until combined.
Plate dish as pictured on front of card, topping chicken with sweet walnut butter. Bon appétit!
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