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
A note about serious food allergies
You may look at this meal and see a lie. After all, no bagel can have “everything.” You cannot contain the universe, the Milky Way galaxy, the Eiffel Tower, and the nation of China in your breakfast. But ignore the logical conundrum and the violation of the law of physics. This seasoning contains “everything” in that it contains the best seasonings for topping the succulent chicken breast you'll roast to perfection. And that “everything” melds with creamed kale and tomatoes, making a dinner that has everything flavor-wise you need, no lie and no law broken.
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
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and mince shallot.
Stem kale and coarsely chop.
Halve lemon lengthwise and cut into wedges.
Pat chicken breasts dry.
Start 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, 3-4 minutes.
Transfer to prepared baking sheet, seared side up.
Reserve pan; no need to wipe clean.
Finish the Chicken
Brush tops of chicken with Dijon and sprinkle with everything bagel seasoning.
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 9-11 minutes.
While chicken roasts, make creamed kale.
Make the Creamed Kale
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add shallot to hot pan. Stir often until shallot begins to soften, 2 minutes.
Add cream and ¼ cup water and bring to a boil.
Once boiling, add kale and ¼ tsp. salt.
Cover, and reduce heat to medium. Stir often until kale wilts and sauce has thickened, 4-5 minutes.
Stir in butter until melted.
Remove from burner.
Cook the Tomatoes
Return pan used to cook chicken to high heat. Add tomatoes to hot pan and cook until lightly charred, 2-3 minutes.
Season with a pinch of salt and pepper.
Remove from burner.
Plate dish as pictured on front of card, squeezing lemon wedges over to taste. Bon appétit!
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