Meal Kit

Chimichurri Chicken

with roasted vegetables

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts

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 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 you!
A note about serious food allergies

“Chim chiminey chim chiminey chim chim cheree… nothing makes a meal like chimichurri.” Those aren't the words? Fictional London municipal workers don't sing about Argentinian sauces? Well, they should, because this chimichurri is something to sing about, combining sweet, tart, and hot in the most delightful way. With a lovely green bean and red bell pepper medley on the side, this meal is super…. supercalfragilisticexpial--- ok, we'll stop.

In Your Box (serves 2)

  • 8 oz. Green Beans
  • 1 Red Bell Pepper
  • 1 Red Onion
  • 1 Lemon
  • ½ oz. Parsley
  • 2 Boneless Skinless Chicken Breasts
  • Info
    ½ oz. Sliced Almonds
  • 1 tsp. Sugar
  • ¼ tsp. Red Pepper Flakes

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
  1. 1

    Prepare the Ingredients

    Trim ends off green beans. Stem, seed, remove ribs, and slice red bell pepper into ¼" strips. Halve and peel onion. Cut halves into ¼" slices. Zest and halve lemon. Cut one half into two wedges and juice the other half. Mince parsley, stems and leaves. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Roast the Vegetables

    Place green beans, red bell pepper, red onion on prepared baking sheet and toss with 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer (some overlap is ok) and roast until tender and browned, 15-18 minutes. Remove from oven and carefully sprinkle on almonds. Roast 5 minutes. While vegetables roast, cook chicken.

  3. 3

    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 undisturbed until browned, 4-5 minutes. Flip, reduce heat to medium, and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes. Remove from burner. While chicken cooks, make chimichurri.

  4. 4

    Make the Chimichurri

    Thoroughly combine parsley, 2 Tbsp. olive oil, 2 tsp. lemon juice, ¼ tsp. lemon zest, sugar, red pepper flakes (to taste), and a pinch of salt and pepper in a mixing bowl.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, squeezing lemon wedge over mal if desired. Bon appétit!

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