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
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. Tip: You don't need Paul Sorvino wielding a razor blade to get super thin slices of garlic. (That's from Goodfellas, for all you non-movie fans.) Just be sure to tuck the fingertips of your garlic-holding hand for safety, and use your knuckle as your guide.
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
Cut broccoli into bite-sized pieces.
Zest lemon, halve, and juice.
Mince parsley (no need to stem).
Peel and halve shallot. Cut into ½" slices.
Thinly slice garlic.
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 and seasoning 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.
Cover chicken with plastic wrap. You may also use a gallon freezer bag. Using a heavy object, gently pound to an even ¼" thickness.
Remove plastic wrap. Season chicken on both sides with ¼ tsp. salt and ¼ tsp. pepper.
Cook Chicken and Tomato Sauce
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 transfer to a plate. Add 2 Tbsp. olive oil and garlic to pan and stir constantly until fragrant, 30 seconds.
Add tomatoes, 1 Tbsp. lemon juice, ¼ tsp. salt, chicken (browned-side up), and any accumulated juices. 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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