Meal Kit
Creamy Lemon and Spinach Chicken
with peas and rice
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 5.47 oz. Long Grain White Rice
- 5 oz. Peas
- 1 Lemon
- 2 oz. Baby Spinach
-
1 oz. Creme Fraiche
- 2 tsp. Mirepoix Broth Concentrate
- ½ tsp. Garlic Salt
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)
-
Calories640
-
Carbohydrates82g
-
Net Carbs76g
-
Fat17g
-
Protein40g
-
Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Large Non-Stick Pan
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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
-
If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
-
If using yellowtail, pat dry. Add yellowtail, skin-side up first, and cook until fish reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.
-
1 Cook the Rice
Bring a small pot with 1 1/4 cups water, rice, garlic salt, and a pinch of pepper to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in peas until heated through. Cover and set aside. -
2 Prepare the Ingredients
Coarsely chop spinach.
Zest and halve lemon. Cut one half into wedges and juice the other half. -
3 Cook the Chicken
Pat chicken dry and season both sides with a pinch of salt and pepper.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. Transfer chicken to a plate. Keep pan over medium heat. -
4 Make the Sauce
Add 2 tsp. olive oil and spinach to hot pan used to cook chicken. Stir occasionally until slightly wilted, 2-3 minutes.
Add 1/4 cup water, creme fraiche, 1 tsp. lemon zest, 2 tsp. lemon juice, mirepoix base, and a pinch of salt and pepper. Stir to combine. -
5 Add Chicken and Finish Dish
Transfer chicken to hot pan with sauce and bring to a simmer.
Once simmering, stir occasionally until sauce has thickened and chicken is warmed through, 1-2 minutes.Remove from burner.If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping chicken with sauce. Squeeze lemon wedges over chicken to taste. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
