Meal Kit

Chicken in Scallion Cream

with BBQ root vegetables

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
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 you!
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 and peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)

In Your Box (serves 2)

  • 8 oz. Carrot
  • 2 tsp. BBQ Spice Rub
  • 8 oz. Parsnip
  • Info
    4 oz. Light Cream
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ⅓ oz. Butter
  • Info
    1 oz. Grated Parmesan
  • 2 Green Onions

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)

  • Calories
    592
  • Carbohydrates
    35g
  • Fat
    31g
  • Protein
    45g
  • Sodium
    1532mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

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 2, searing, 3-4 minutes, then roasting until pork chops reach minimum internal temperature, 10-12 minutes.

  • If using sirloin, follow same instructions as chicken in Steps 1 and 2, searing, 2-3 minutes, then roasting until steaks reach minimum internal temperature, 7-9 minutes.

  1. 1

    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.

  2. 2

    Cook 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.

  3. 3

    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 vegetables are tender and water has mostly evaporated, 1-2 minutes.

  4. 4

    Finish the Vegetables

    Uncover pan, and add butter and seasoning blend. Stir constantly until vegetables are glazed and evenly coated in seasoning blend, 1-2 minutes. Remove from burner.

  5. 5

    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. If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached. Plate dish as pictured on front of card, topping chicken with sauce and garnishing vegetables with reserved green onions. Bon appétit!

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