Fontina-Crusted Grilled Pesto Chicken with Broccoli
ready to grill
Prep & Cook Time:25-35 min.
Cook Within:5 days
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
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.
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
Prepare the Ingredients
Pat chicken dry and season on both sides with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Combine broccoli, butter, 1 tsp. olive oil, 1 Tbsp. water, and seasoned salt blend in provided bag. Gently shake to combine.
Grill the Broccoli and Chicken
Place broccoli grill bag on hot grill and cook until tender, 16-18 minutes. Do not close grill.
Place chicken on hot grill and grill, 4-5 minutes. Flip chicken, top with cheese, and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes.
Carefully, scoop broccoli out of bag.
Finish the Dish
Plate dish as pictured on front of card, garnishing broccoli with red pepper flakes (to taste). Top chicken with basil pesto and pine nuts. Bon appétit!
For a Rainy Day...
If cooking indoors, preheat oven to 400 degrees. Prepare a baking sheet with foil and cooking spray. Toss broccoli, 1 tsp. olive oil, and seasoned salt blend on prepared baking sheet to combine. Spread into a single layer. Break butter into small pieces and scatter over broccoli. Roast in hot oven until browned and fork-tender, 14-16 minutes.
While broccoli roasts, place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook on one side until browned, 5-7 minutes.
Flip chicken, top with cheese, and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Top chicken with basil pesto. Garnish broccoli with red pepper flakes (to taste) and chicken with pine nuts. Bon appétit!
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