with Parmesan broccoli and cheddar mashed potatoes
Prep & Cook Time:50-60 min.
Cook Within:5 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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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
Make the Mashed Potatoes
Peel and cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by water and 1 tsp. salt to a boil. Cook until fork-tender, 14-18 minutes.
Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot. Add ⅔ the cream cheese (reserve remaining for sauce), half the reserved potato cooking water, cheddar, and a pinch of salt and pepper and mash until smooth. If too dry, add potato cooking water, 1Tbsp. at a time, until desired consistency is reached. Cover and set aside.
While potatoes cook, prepare ingredients.
[NEW BETA PIC: mashed potates in pot]
Start the Chicken
Pat chicken dry, and season both sides with a pinch of pepper.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and sear until browned, 2-3 minutes per side.
Transfer chicken to one side of prepared baking sheet. Reserve pan; no need to wipe clean.
Remove puff pastry from refrigerator. Using the tip of a knife, draw diagonal lines on pastry, about ½" apart. Draw another set of diagonal lines crosswise from the first, forming a crosshatch. Halve pastry diagonally Wrap chicken in puff pastry, scored side up. Tuck pastry ends under chicken.
Roast in hot oven, 10 minutes.
While chicken roasts, prepare ingredients.
[PIC: beta chicken wrapped half cooked on one side of baking sheet]
Prepare the Ingredients
Cut broccoli into bite-sized pieces, if necessary.
Coarsely chop spinach.
Zest and halve lemon. Cut one half into wedges and juice the other half.
Combine broccoli, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a mixing bowl.
Carefully remove baking sheet from oven. Place broccoli on empty side of baking sheet. Baking sheet will be hot! Use a utensil.
Spread broccoli into a single layer on its side and top with Parmesan. Roast again until broccoli is tender and chicken reaches a minimum internal temperature of 165 degrees, 9-12 minutes.
Rest roasted chicken, 3 minutes.
While chicken rests, make sauce
[PIC: beta NOT SURE!! does that look like Parm on the brocoli?]
Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add spinach to hot pan and stir occasionally until softened, 2-3 minutes.
Add 2 Tbsp. water, remaining cream cheese, chicken demi-glace, and pinch of salt and pepper and stir constantly until combined. Bring to a simmer.
Once simmering, stir constantly until slightly thickened, 1-2 minutes.
Stir in 1 tsp. lemon juice and lemon zest. Remove from burner and rest until thickened, 1-2 minutes.
Plate dish as pictured on front of card, placing chicken on sauce. Squeeze lemon wedges over to taste. Bon appétit!
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