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.
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
cut potatoes into large evenly-sized chunks. Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes. Reserve ¼ cup of potato cooking liquid. Drain potatoes in a colander and return to pot.
add half of cream base and garlic salt to potatoes.
mix well until smooth and creamy.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
mince garlic cloves.
Prepare and bake chicken and brussels
place halved brussels on one side of a prepared baking sheet.
season with a1 tsp olive oil, ¼ tsp salt and a pinch of pepper.
message seaosning into brussels and push to one side.
Pat chicken breasts dry, and season both sides with a pinch of pepper.
place chicken breasts on the empty side of the sheet tray.
top with parmesan.
bake in hot oven for 22-27 minutes until chicken reaches 165 degrees.
In a small pot add 1 tsp evoo over medium heat.
once hot add garlic and green onion bottoms.
saute for 2-3 minutes until fragrant and tender.
add remaining cream base, chicken demi and 1 tsp water.
bring to a simmer and mix well.
taste and add a pinch of salt if needed.
Garnish chicken with green onions. Bon appetitie!
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