Meal Kit

Creamy Lemon and Spinach Chicken Cutlet

with peas and rice

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk

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

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 Breast Cutlet
  • 5.47 oz. Long Grain White Rice
  • 5 oz. Peas
  • 1 Lemon
  • Info
    3 oz. Crème Fraîche
  • 2 oz. Baby Spinach
  • 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)

  • Calories
    720
  • Carbohydrates
    82g
  • Net Carbs
    76g
  • Fat
    24g
  • Protein
    40g
  • Sodium
    1470mg

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
  1. 1

    Cook the Rice

    Bring a small pot with 11/4 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, 14-17 minutes.

    Remove from burner. Stir in peas until heated through. Cover and set aside.

  2. 2

    Prepare the Ingredients

    Coarsely chop spinach.

    Zest and halve lemon. Cut one half into wedges and juice the other half.

  3. 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, 4-6 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. 4

    Make the Sauce

    Add 2 tsp. olive oil and spinach to hot pan. Stir occasionally until slightly wilted, 2-3 minutes.

    Add 1/2 cup water, crème fraîche, 1 tsp. lemon zest, 2 tsp. lemon juice, mirepoix base, and a pinch of salt and pepper. Stir to combine.

  5. 5

    Add Chicken and Finish Dish

    Add 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.

    Plate dish as pictured on front of card, topping chicken with sauce. Squeeze lemon wedges over chicken (to taste). Bon appétit!

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