Let's just say you've had the roughest of days: car won't start in the morning, then it dies on the drive home. Or your kid gets sick in the middle of the night, all over every bit of bedding he or she owns. That big project you thought you had two weeks for, you only have two days. She's going out with him, not you. Take out all those frustrations on an object that's done nothing to you, but can't complain: two meaty chicken breasts, just waiting to be paillard-ed into thinness. You'll cook these bad boys up with garlic, tomatoes, and lemon juice, and serve some nicely roasted broccoli on the side. Life is full of frustrations, but, thankfully, it's also full of flavors.
Antibiotic-Free Boneless Skinless Chicken Breasts
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
Prepare the Ingredients
Cut broccoli into bite-sized pieces, if necessary.
Peel and halve shallot. Cut into ½" slices.
Thinly slice garlic.
Zest lemon, halve, and juice.
Mince parsley, leaves and stems.
Roast the Broccoli
Place broccoli and shallot on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Massage oil into broccoli.
Spread into a single layer. Roast in hot oven until tender and browned, 14-16 minutes.
While broccoli roasts, prepare chicken.
Prepare the Chicken
Pat chicken breasts dry.
On a clean work surface, cover chicken with plastic wrap. You may also use a gallon freezer bag. Using a heavy object, gently pound to a uniform thickness of ¼".
Season chicken on both sides with ¼ tsp. salt and ¼ tsp. pepper.
Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned, 2-3 minutes.
Lower heat to medium. Flip chicken, and immediately remove to a plate. Add 2 Tbsp. olive oil and garlic to pan and cook until fragrant, 30 seconds.
Add tomatoes, 1 Tbsp. lemon juice, ¼ tsp. salt, chicken, browned side up, and any accumulated juices from resting chicken. Cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.
Remove from burner. Sprinkle on parsley, lemon zest (to taste), and Parmesan.
Finish the Dish
Plate dish as pictured on front of card, placing tomato sauce on chicken. Bon appétit!
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