Meal Kit
Creamy Roasted Tomato Chicken
with Tuscan-style buttered zucchini and kale
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
Chef
Laura Alpern
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)
- 12 oz. Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 1 Zucchini
- 2 oz. Kale
- 1 Shallot
- 1 oz. Roasted Red Tomatoes
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⅘ oz. Tuscan Herb Butter
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½ oz. Grated Parmesan Cheese
- ½ tsp. Poultry Seasoning
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.
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Nutrition (per serving)
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Calories470
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Carbohydrates16g
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Net Carbs12g
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Fat27g
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Protein41g
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Sodium1220mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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
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If using sirloin steaks or NY strip steak, 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.
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1 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/4" half-moons.
Stem kale and slice into thin strips.Coarsely chop tomatoes.Peel and halve shallot. Slice half the shallot into thin strips and mince the other half.Pat chicken dry and season both sides with poultry seasoning. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add zucchini to hot pan and stir occasionally until beginning to soften, 3-4 minutes.Add kale, sliced shallots, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir occasionally until tender, 3-5 minutes.Stir in butter (to taste) until melted. Remove from burner.While vegetables cook, continue recipe. -
4 Make the Sauce
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.
Add minced shallots to hot pan and stir often until softened, 1-2 minutes.Add cream base, half the cheese (reserve remaining for garnish), tomatoes, and a pinch of pepper. Bring to a simmer.Once simmering, stir often until slightly thickened, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce and garnishing vegetables with remaining cheese. Bon appétit!
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