Meal Kit

Chicken with Parmesan Cream

with celery, apple, and almond salad

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Tree Nuts (Almonds), Milk

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

Get all the cheesy goodness of a fondue-type sauce without the cheesy badness of the 1970s. You won't need any polyester bell-bottoms or pet rocks for this creamy Parmesan sauce, which delightfully smothers a succulent chicken breast. A pepper-y salad of fresh spinach, crunchy apples, crunchier celery, and almonds makes this calorie- and carb-conscious meal totally groovy. To the max, man.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • Info
    4 fl. oz. Cream Sauce Base
  • 1 Fuji Apple
  • 2 Celery Stalks
  • 2 oz. Baby Spinach
  • Info
    1 oz. Roasted Sliced Almonds
  • Info
    1 oz. Grated Parmesan
  • ½ fl. oz. Seasoned Rice Vinegar

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

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 sirloin steaks, follow same instructions as chicken breasts in Steps 1 and 2, searing undisturbed until browned, 2-3 minutes per side, then roasting until steaks reach minimum internal temperature, 7-9 minutes. Rest, 3 minutes.

  • If using pork chops, follow same instructions as chicken breasts in Steps 1 and 2, searing undisturbed until browned, 2-3 minutes per side, then roasting until steaks reach minimum internal temperature, 6-8 minutes. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

  1. 1

    Prepare the Ingredients

    Quarter apple and remove core. Cut into thin slices.

    Trim ends off celery and cut into thin slices at an angle.

    Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken breasts to hot pan. Cook until browned, 2-3 minutes per side.

    Transfer chicken to prepared baking sheet. Wipe pan clean and reserve.

    Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

    Rest roasted chicken at least 3 minutes and tent with foil.

    While chicken roasts, make sauce.

  3. 3

    Make the Sauce

    Return pan used to sear chicken to medium-high heat. Add cream base and a pinch of salt to hot pan. Bring to a boil.

    Once boiling, remove from burner. Stir in Parmesan until smooth.

    If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

  4. 4

    Make the Salad

    Combine seasoned rice vinegar, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl.

    Add apple, celery, and spinach and toss or gently stir to combine.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing chicken with sauce and topping salad with almonds. Bon appétit!

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