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
Way, way back in 2015, we had the brilliant idea to pair a juicy steak with a creamy basil sauce infused with sharp pecorino cheese. It quickly became a customer favorite, and the rest, as they say, is history. The steak may have been the first version, but the best version is this, with the irresistibly aromatic sauce alongside a tender chicken breast, served next to roasted red potatoes, shallot, and fresh red bell pepper. Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear our the seed portion.
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
Customize It Instructions
If using pork chops, follow same instructions as chicken in Step 1. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Place pork chops in hot pan and cook until chops reach minimum internal temperature, 5-7 minutes per side. Remove pork chops to a plate and top with 2 tsp. basil pesto (reserve remaining for sauce). Wipe pan clean and reserve. For vegetables, follow instructions in recipe.
Prepare the Ingredients
Cut each potato into six to eight wedges.
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Peel and slice shallot into ¼" rounds.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Begin the Vegetables
Toss potatoes, red bell pepper, shallot, 1 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper on prepared baking sheet. Spread into a single layer, leaving room to add chicken later (some overlap is ok).
Roast in hot oven until vegetables begin to soften and caramelize on edges, 20 minutes.
Remove from oven. Vegetables will finish cooking in a later step.
While vegetables roast, sear chicken.
Sear the Chicken
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side.
After vegetables have roasted 20 minutes, carefully stir on their own side. Transfer chicken to empty space on baking sheet.
Reserve pan; no need to wipe clean.
Finish the Chicken and Vegetables
Top chicken with 2 tsp. basil pesto (reserve remaining for sauce).
Roast until pesto darkens slightly and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Remove chicken to a plate and rest at least 5 minutes.
While chicken rests, make sauce.
Make Sauce and Finish the Dish
Return pan used to sear chicken to medium-high heat. Add cream to hot pan and bring to a boil.
Once boiling, remove from burner. Stir in remaining basil pesto and ⅔ the pecorino (reserve remaining for garnish). Taste, and season with a pinch of salt and pepper if desired.
Plate dish as pictured on front of card, placing chicken on sauce and garnishing with remaining pecorino. Bon appétit!
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