Everything Bagel Chicken

with creamed kale

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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A note about serious food allergies

In Your Box (serves 2)

  • ½ oz. Dijon Mustard
  • 1 Shallot
  • 8 oz. Kale
  • 4 oz. Grape Tomatoes
  • 1 Lemon
  • 2 Boneless Skinless Chicken Breasts
  • 1½ Tbsp. Home Chef "Everything Bagel" Seasoning
  • Info
    4 fl. oz. Light Cream
  • Info
    ⅗ oz. Butter
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Stem kale and coarsely chop. Halve tomatoes. Peel and mince shallot. Halve lemon lengthwise. Cut one half into wedges and juice the other half. Pat chicken breasts dry. and season both sides with a pinch of salt and pepper.

  • Step 2 - Cook the Chicken

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken breasts to hot pan and sear undisturbed until browned, 3-5 minutes. Transfer to prepared baking sheet, seared side up. Reserve pan; no need to wipe clean.

  • Step 3 - Finish the Chicken

    Finish the Chicken

    Brush tops of chicken with half the Dijon (reserve remaining for sauce) and sprinkle with everything bagel seasoning.
    Roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. While chicken roasts, make creamed kale.

  • Step 4 - Make the Creamed Kale

    Make the Creamed Kale

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add half the shallot (reserve remaining for sauce) and kale and cook until slightly wilted, 2-3 minutes. Add cream and a pinch of salt and pepper. Stir constantly until cream is thick enough to coat the back of spoon, 3-4 minutes. Remove from burner.

  • Step 5 - Make the Sauce

    Make the Sauce

    Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add remaining shallot . and cook until slightly translucent, 30-60 seconds. Add remaining Djion, 2 Tbsp. water, 1 tsp. lemon juice, and tomatoes. Cook until slightly reduced, 1-2 minutes. Remove from burner and swirl in butter. Season with a pinch of salt. Plate dish as pictured on front of card. Bon appétit!