Meal Kit
Easy Herby Chicken
with vegetable medley and fresh salad
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Keto-Friendly
- Gluten-Smart
Chef
David Welch
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. Chicken Breast
- 1 Yellow Squash
- 4 oz. Pepper and Onion Mix
- 2 oz. Spring Mix
- 1 oz. Basil Pesto
- ½ oz. Crumbled Feta Cheese
- 0.44 oz. Mayonnaise
- ⅓ oz. Butter
- ½ tsp. Lemon N Herb Seasoning
- ½ tsp. Garlic Pepper
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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Calories460
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Carbohydrates13g
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Net Carbs9g
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Fat27g
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Protein39g
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Sodium1380mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Plate
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, 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 and halve yellow squash lengthwise. Cut into ¼” half-moons.
Pat chicken breasts dry and season both sides with garlic pepper and 1/4 tsp. salt. -
2 Cook the Chicken
Place a medium non-stick pan over 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 rest, 3 minutes.While chicken cooks, continue reicpe. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat.
Add 2 tsp. olive oil, yellow squash, pepper and onion mix, and lemon herb seasoning to hot pan. Stir occasionally until lightly browned and tender, 5-7 minutes.Stir in butter until melted. Remove from burner. -
4 Make the Salad Dressing
In a mixing bowl, combine half the pesto (reserve remaining for chicken), mayonnaise, 1 tsp. water, and a pinch of salt. Set aside.
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5 Finish Salad and Finish Dish
Add spring mix to bowl with dressing. Stir to combine. Top with feta.
Plate dish as pictured on front of card, topping chicken with remaining pesto. Slice chicken, if desired. Bon appétit!
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