All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
“Thin” can be a bad thing. You don't want to be on thin ice. You don't want a thin paycheck. But one thing “thin” can be good for is chicken. Flattening the chicken out, covering it in crispy goodness, and then adding sweet tangy comeback sauce? This meal is a great example of the good kind of “thin.”
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
Large 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
Customize It Instructions
If using pork chops, follow same instructions as chicken in Steps 3 and 4, cooking until pork reaches minimum internal temperature, 5-7 minutes per side.
Start Potatoes and Prepare Broccoli
Cut each potato into four to six equally-sized wedges.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt.
Spread into a single layer and roast in hot oven, 10 minutes.
While potatoes roast, cut broccoli into bite-sized pieces.
Finish the Vegetables
Carefully remove baking sheet from oven. Stir in broccoli, bacon, and 1 tsp. olive oil. Baking sheet will be hot! Use a utensil.
Roast again in hot oven until vegetables are tender and browned, 10-12 minutes.
Carefully remove baking sheet from oven. Stir in cheese until combined. Let cheese melt, 3 minutes.
While vegetables roast, prepare chicken.
Prepare the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Cut each breast into 3 pieces width-wise.
Cover chicken pieces with plastic wrap and use a heavy object to pound to an even 1/8" thickness.
Top one side evenly with panko, pressing gently to adhere.
Cook the Chicken
Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Let oil heat, 5 minutes.
After 5 minutes, test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Add chicken pieces, panko-side down, to hot pan and cook undisturbed until browned on first side, 2-3 minutes.
Lower heat to medium. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.
Remove from burner.
Make Ranch Crema and Finish Dish
In a mixing bowl, combine sour cream and ranch seasoning.
Plate dish as pictured on front of card, topping chicken with comeback sauce and vegetables with ranch crema. Bon appétit!
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