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.
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.
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) to hot pan 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 Parmesan 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!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.