Meal Kit

Chicken Lorraine

with roasted Brussels sprouts almondine

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

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

Real men may not eat quiché (except they do) but they absolutely do eat this chicken Lorraine, a play on the classic quiché Lorraine replacing egg pie with succulent chicken. Deliciously funky Gruyere cheese and bacon bits are made, with cream cheese, into a sauce of richness beyond belief. We don't know much about old books from the 80s and the real men that read them, but we do know this dinner is delicious.

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • ½ oz. Crumbled Bacon
  • 1 Lemon
  • Info
    1 oz. Light Cream Cheese
  • Info
    2 oz. Shredded Mozzarella
  • 12 oz. Brussels Sprouts
  • ½ tsp. Garlic Salt
  • 2 Green Onions
  • Info
    ½ oz. Sliced Almonds

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
    538
  • Carbohydrates
    20g
  • Fat
    28g
  • Protein
    55g
  • Sodium
    1709mg

Recipe Steps

You Will Need

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

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 instruction as chicken in step 1. In Step 2, roast Brussels sprouts, 10-12 minutes. Follow same instructions as chicken in Steps 3, and 4, searing, 2-3 minutes per side, then roasting until pork reaches minimum internal temperature, 6-8 minutes. Rest, 3 minutes.

  • If using ribeye, follow same instruction as chicken in step 1. In Step 2, roast Brussels sprouts, 10-12 minutes. Follow same instructions as chicken in Steps 3 and 4, cooking undisturbed, 2-3 minutes per side, then roasting until steak reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes. Halve to serve.

  1. 1

    Prepare the Ingredients

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Zest and halve lemon. Cut one half into wedges and juice the other half. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Pat chicken dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Start the Brussels Sprouts

    Place Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil, garlic salt, and a pinch of pepper. Massage oil and seasoning into Brussels sprouts. Spread into a single layer on one half of baking sheet. Roast in hot oven, 8 minutes. Remove from oven. Brussels sprouts will finish cooking in a later step. While Brussels sprouts roast, sear chicken.

  3. 3

    Sear the Chicken

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and sear until browned, 2-3 minutes per side. Transfer chicken to empty half of baking sheet. Reserve pan; no need to wipe clean.

  4. 4

    Finish the Brussels Sprouts and Chicken

    Roast Brussels sprouts and chicken in hot oven until Brussels sprouts are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Rest roasted chicken, 3 minutes. Combine roasted Brussels sprouts with 2 tsp. lemon juice and lemon zest. Baking sheet will be hot! Use a utensil. While chicken rests, make sauce.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add bacon and white portions of green onions to hot pan and stir constantly until aromatic, 30-60 seconds. Stir in ⅓ cup water and cream cheese. Bring to a simmer. Once simmering, stir occasionally until smooth, 1-2 minutes. Remove from burner and stir in half the mozzarella (reserve remaining for garnish) and a pinch of salt until combined. Plate dish as pictured on front of card, topping chicken with sauce, remaining mozzarella, and green portions of green onions. Garnish Brussels sprouts with almonds. Squeeze lemon wedges over Brussels sprouts to taste. Bon appétit!

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