Chicken with Burrata Cheese, Charred Tomatoes, and Ciabatta Garlic Bread
with roasted vegetables
Prep & Cook Time:40-50 min.
Cook Within:5 days
Spice Level:Not Spicy
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
On the outside, burrata looks like fresh mozzarella cheese. And it is! But you're in for a surprise when you cut into it. Burrata is actually a shell of fresh mozzarella holding soft, creamy strings of curd. Its flavor is buttery without being too rich, and its texture is deliciously tender. We serve it here with a juicy chicken breast and roasted zucchini and bell pepper. It's a great way to highlight the burrata, best served simply with a drizzle of good olive oil and a few turns from a pepper grinder.
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
Trim zucchini ends, quarter lengthwise, and cut on an angle into 1" slices. Stem, seed, and cut red bell pepper into 1" dice. Peel onion and slice into 1/4" rounds. Stem and mince oregano (reserve two tops for garnish). Mince garlic. Halve ciabatta roll. Rinse chicken breasts, pat dry, and season on both sides with 1/2 tsp. salt and 1/4 tsp. pepper.
Roast the Vegetables
Toss together zucchini, red pepper, onion, 1/2 tsp. salt, 1/4 tsp. pepper, half the minced oregano, and 1 Tbsp. olive oil on first prepared baking sheet. Roast 15-18 minutes, or until vegetables are tender and slightly charred.
Cook the Chicken and Tomatoes
While vegetables are roasting, heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook 5-8 minutes on each side, or until chicken is golden brown and reaches a minimum internal temperature of 165 degrees. Remove chicken to a plate, loosely cover with foil, and rest at least 5 minutes. Return pan to high heat (no need to wipe clean) and add tomatoes. Cook undisturbed until one side of tomato is charred and wrinkled, 1-2 minutes. Remove charred tomatoes to a plate.
Make the Garlic Bread
While chicken cooks, combine 1 Tbsp. olive oil, remaining minced oregano, and garlic (to taste) in a small bowl. Spread mixture on cut sides of bread, place on second prepared baking sheet, and bake 6-9 minutes, or until golden brown. Remove from oven and cut bread into triangles.
Plate the Dish
Arrange chicken, vegetables, charred tomatoes, and garlic bread on a plate. Slice burrata in half and place on plate. Garnish burrata with salt, pepper, a drizzle of extra virgin olive oil, and reserved oregano tops. Creamy burrata can be used as a sauce for chicken, vegetables, and garlic bread.
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