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.
You Will Need
Small Oven-Safe Casserole Dish
Large Non-Stick Pan
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
Prepare the Ingredients
Trim woody ends off asparagus and slice into ¼" pieces (leave tips intact).
Peel and slice potatoes into thin rounds.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add potatoes to hot pan. Cover, and cook until slightly tender, 3-5 minutes.
Uncover, and add asparagus, seasoning blend, and a pinch of salt and pepper. Stir occasionally until asparagus is lightly charred and tender, but still crisp, 2-3 minutes.
Stir in cream cheese, ¼ cup water, and a pinch of salt. Bring to a simmer.
Once simmering, remove from burner.
Bake the Gratin
Place half the potato-asparagus mixture into prepared casserole dish. Top evenly with half the cheese and half the panko. Repeat layering with remaining potato-asparagus mixture, cheese, and panko. Reserve pan; no need to wipe clean.
Bake in hot oven until cheese is melted and potatoes are tender, 17-19 minutes.
While gratin bakes, cook chicken.
Cook the Chicken
Return pan used to cook gratin to medium heat and add 2 tsp. olive oil.
Add chicken breasts 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. Remove chicken to a plate and tent with foil.
Finish the Dish
Plate dish as pictured on front of card, topping chicken evenly with mayonnaise and crispy red peppers, pressing gently to adhere. Drizzle chicken with balsamic glaze. Bon appétit!
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