Meal Kit

Crispy Pesto Chicken

with Parmesan garlic-roasted fingerling potatoes and broccoli

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Green Onions
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ¼ cup Italian Panko Blend
  • Info
    1 oz. Light Cream Cheese
  • ½ tsp. Garlic Salt
  • Info
    2 Tbsp. Basil Pesto
  • 8 oz. Broccoli Florets
  • Info
    0.42 oz. Mayonnaise
  • Info
    1 oz. Grated Parmesan
  • 8 oz. Fingerling Potatoes

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
    733
  • Carbohydrates
    36g
  • Fat
    41g
  • Protein
    50g
  • Sodium
    1610mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

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

    Start the Potatoes

    Halve potatoes lengthwise. Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, half the garlic salt (reserve remaining for broccoli), and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer, cut side down, on one side of sheet and roast in hot oven, 15 minutes. While broccoli roasts, prepare ingredients.

  2. 2

    Prepare Ingredients and Bread Chicken

    Cut broccoli into bite-sized pieces. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place panko on a plate. Coat chicken evenly with mayonnaise on both sides. Place chicken on panko and flip until coated, pressing gently to adhere.

  3. 3

    Finish the Potatoes and Broccoli

    Combine broccoli, 2 tsp. olive oil, remaining garlic salt, and a pinch of pepper in a mixing bowl. After 15 minutes, carefully remove baking sheet from oven. Place broccoli on empty half. Baking sheet will be hot! Use a utensil. Roast again until potatoes and broccoli are tender, 14-16 minutes. While potatoes and broccoli roast, cook chicken

  4. 4

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 4 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 chicken to a plate and tent with foil. Wipe pan clean and reserve.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add white portions of green onions to hot pan and cook, 1 minute. Add cream cheese, pesto, green portions of green onions, and ¼ cup water. Bring to a simmer. Once simmering, stir until combined. Remove from burner. Plate dish as pictured on front of card, topping chicken with sauce and vegetables with Parmesan. Bon appétit!

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