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.
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
Start the Chicken
Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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.
While chicken cooks, cook vegetables.
Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add carrots to hot pan and stir occasionally until carrots are beginning to get tender, 4-5 minutes.
Add peas and seasoning blend and stir occasionally until carrots are tender, 3-4 minutes.
Stir in butter, Dijon, and demi until butter is melted.
Remove from burner.
Finish the Chicken
Halve cheese on an angle into triangles.
Once chicken is fully cooked, top with caramelized onion, crispy onions, and cheese triangle, Cover and cook until cheese is melted, 30 -60 seconds.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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