All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
This meal is so good it's finger lickin' good. Nothing beats a tender and juicy piece of chicken with sun-dried tomato zucchini cooked to perfection.
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
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
If using pork chops, follow same instructions as chicken in Step 1, cooking until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
If using sirloin steaks, follow same instructions as chicken in Step 1, cooking until steaks reach 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.
Cook the Chicken
Pat chicken dry and season all over with adobo seasoning.
Place panko on a plate. Place chicken on panko, pressing gently to adhere to one side.Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken, panko side-down first, 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. Transfer chicken to a plate.While chicken cooks, continue recipe.
Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons.
Stem thyme.Crush crispy red peppers in shipping bag.
Cook the Zucchini
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add zucchini to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes.
Remove from burner. Stir in pesto until combined.While zucchini cooks, continue recipe.
Make Sauce and Finish Dish
In a mixing bowl, combine mayonnaise, crème fraîche, 1 tsp. water, buttermilk-dill seasoning, and 1/2 tsp. thyme.
Plate dish as pictured on front of card, topping chicken with sauce and garnishing zucchini with crushed crispy red peppers. Bon appétit!
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