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
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
Start Potatoes and Prepare Broccoli
Cut each potato into 4-6 equally-sized wedges.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil.
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 seasoning blend and 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 breast 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. Add chicken, 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.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce and vegetables with sour cream. Bon appétit!
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