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 Ingredient
Cut broccoli into bite-sized florets. Peel and halve shallot. Slice halves into a small dice. Mince garlic. Pat chicken breasts dry, season both sides with ½ tsp. salt and a pinch of pepper.
Toast Almonds and Sear Broccoli
Place a medium non-stick pan over medium-high heat and add almonds. Stir occasionally until golden brown, 2 minutes. Remove from burner and transfer almonds to a plate. Wipe pan clean and return to medium-high heat. Toss broccoli in a mixing bowl with cooking spray, ¼ tsp. salt, and a pinch of pepper. Add broccoli to hot pan and cook undisturbed for 2 minutes. Transfer broccoli to one side of prepared baking sheet and top with shallot (reserve 1 Tbsp. for sauce), garlic, and a pinch of salt. Reserve pan; no need to wipe clean.
Sear the Chicken
Return pan used to sear broccoli to medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and sear undisturbed, 2-3 minutes. Place on empty half of baking sheet. Roast until broccoli is tender and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Reserve pan; no need to wipe clean.
Make the Sauce
Combine ½ cup water, cream, and cornstarch. Return pan used to sear chicken to medium-low heat. Add reserved shallot to hot pan and stir constantly until shallot is translucent, 1-2 minutes. Add cornstarch slurry and cheese to pan and bring to a boil. Once boiling, stir constantly 1 minute. Remove from burner. Season with a pinch of salt.
Finish the Dish
Place broccoli on a plate and garnish with almonds. Place chicken next to broccoli. Drizzle sauce on top of chicken and broccoli. Alternatively, place sauce on plate first, then chicken and broccoli.
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