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
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
Prepare the Ingredients
Trim ends off green beans.
Halve and peel onion. Slice halves into thin strips.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Onion
Heat 2 tsp. olive oil in a large non-stick pan over medium heat.
Add onion to hot pan and stir occasionally until browned, 10-13 minutes.
If pan becomes dry, add water, 1 Tbsp. at a time.
While onion cooks, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.
Finish Vegetables and Make Blue Cheese Fondue
Add green beans and garlic salt to hot pan with onion. Cover, and cook until slightly tender, 6-8 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.
Transfer vegetables to a plate. Keep pan over medium heat.
Add blue cheese (to taste), cream cheese, and ⅓ cup water to hot pan and stir to combine. Bring to a simmer.
Once simmering, remove from burner.
Make Fig and Bacon Glaze and Finish Dish
Return pan used to cook chicken to medium-low heat. Add fig spread, bacon, and 1 Tbsp. water and stir to combine. Bring to a simmer.
Once simmering, remove from burner and stir in butter.
Plate dish as pictured on front of card, topping chicken with fig and bacon glaze and vegetables with blue cheese fondue and crispy onions. Bon appétit!
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