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
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
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
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Zest and halve lemon. Cut one half into wedges and juice the other half.
Pat chicken dry, and season both sides with a pinch of salt and pepper.
Start the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil, garlic salt, and a pinch of salt and 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 cook, start chicken.
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 to empty half of prepared baking sheet. Reserve pan; no need to wipe clean.
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.
Toss roasted Brussels sprouts with 2 tsp. lemon juice and lemon zest. Baking sheet will be hot! Use a utensil.
While chicken rests, make sauce.
Make Sauce and Finish Dish
Return pan used to cook 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 Gruyère and a pinch of salt.
Plate dish as pictured on front of card, topping chicken with sauce and green portions of green onions and Brussels sprouts with almonds. Squeeze lemon wedges over Brussels sprouts to taste. Bon appétit!
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