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
Presto, your dinner comes together fast and delicious with pesto…. Too cute? Too over-the-top? Well, it's hard to come up a memorable way to tell our loyal and fabulous customers that this is the chicken dinner of their dreams, an easy weeknight bird with a zesty asparagus side. The sour cream sauce that adorns the chicken not only has flavorful pesto, but thyme, making it long past time for you to put this dinner in your box. How was that? Still too cute? Sigh, everyone's a critic. Tip: Easy way to remove thyme from stem: just pinch the top and run your fingers down the stem. Presto! The leaves should just fall off.
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
Prepare the Ingredients
Trim woody ends off asparagus.
Zest and halve lemon. Cut one half into wedges and juice the other half.
Stem and mince thyme.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and pepper.
If using pork chops or sirloin steaks, pat dry and season same amount.
Roast the Asparagus
Place asparagus on prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of salt. Massage oil into asparagus.
Spread into a single layer. Roast in hot oven until tender and browned, 10-12 minutes.
While asparagus roasts, make sauce.
Make the Sauce
In a mixing bowl, combine thyme, pesto, sour cream, 1 tsp. olive oil, and a pinch of salt. Set aside.
Cook the Chicken
Place a medium non-stick pan over medium-high 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.
If using pork or steak, follow same instructions and cook until minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove from burner.
While chicken cooks, make vinaigrette.
Make Vinaigrette and Finish Dish
In another mixing bowl, combine 1 tsp. lemon zest, 1 tsp. lemon juice, 1 Tbsp. olive oil, red pepper flakes (to taste), and a pinch of salt.
Plate dish as pictured on front of card, spooning sauce over chicken and topping asparagus with vinaigrette and crispy onions. Squeeze lemon wedges over dish to taste. Bon appétit!
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