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
We're sure your childhood was like ours, in that a creamy sauce on a chicken was a common weeknight dinner, either microwaved out of a box or with a can of soup poured over a tough chicken breast. This dinner takes that basic concept to an elite level. Creamy, cheesy green onion sauce enrobes a juicy chicken breast, with BBQ carrots and turnips on the side adding a zesty sweetness for balance. Put away the can opener, close the microwave… childhood's over, after all and adult dinners are much, much better. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
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
Prepare the Ingredients
Trim and thinly slice green onions.
Peel, trim, and cut carrot and parsnip on an angle into ¼" slices.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
If using pork chops, follow same instructions.
Roast the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook undisturbed until golden brown, 4-5 minutes.
Transfer chicken to prepared baking sheet, seared side up. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Wipe pan clean and reserve.
If using pork chops, place pan over medium-high heat and cook undisturbed until browned, 3-4 minutes. Then follow same instructions until pork reaches a minimum internal temperature of 145 degrees, 10-12 minutes.
While chicken roasts, cook vegetables.
Start the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add carrot and parsnip to hot pan and stir occasionally until slightly charred, 4-5 minutes.
Add 2 Tbsp. water and a pinch of salt and pepper. Cover, and reduce heat to medium. Cook until carrot is tender and water has mostly evaporated, 1-2 minutes.
Finish the Vegetables
Uncover pan, and add butter and BBQ spice rub.
Stir constantly until vegetables are glazed and evenly coated in rub, 1-2 minutes.
Remove from burner.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add green onions (reserve a pinch for garnish) and stir constantly until fragrant, 1-2 minutes.
Add cream and bring to a simmer. Once simmering, stir occasionally until slightly thickened, 2-3 minutes.
Stir in cheese and a pinch of salt and pepper. Remove from burner.
Plate dish as pictured on front of card, placing chicken on sauce and garnishing vegetables with remaining green onions. Bon appétit!
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