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
Forget the ancient reputation as the harbinger of temptation and evil. Forgo the legal bribery of handing your teacher a polished one. And brush aside thoughts of omnipresent technology companies: This apple is only one thing and that's delicious. It's delicious with green beans and shallot and those are delicious when paired with this chicken with garlic-thyme sauce, both herbaceous and creamy. When they ask "how about them apples?" you'll only be thinking of this sublime meal.Tip: Here's a super-easy way to remove thyme leaves from stem. Just pinch the top and run your fingers down the stem. Presto! The leaves should just fall off. Another good (if we do say so ourselves) tip: If you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats and sticks, you're good to go.
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
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
Prepare the Ingredients
Trim ends off green beans. Cut into 1" pieces.
Quarter apple and remove core. Cut into wedges and halve wedges into chunks.
Peel and halve shallot. Slice halves into thin strips.
Stem and mince thyme.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Start the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans, apples, and shallots to hot pan and stir occasionally until lightly charred, 7-9 minutes.
Remove vegetables to one half of prepared baking sheet and season with ¼ tsp. salt and a pinch of pepper. Spread into a single layer on their half.
Wipe pan clean and reserve.
Sear the Chicken
Return pan used to cook vegetables to medium-high heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan and cook undisturbed until browned, 4-5 minutes.
Transfer chicken, seared side up, to empty side of baking sheet. Reserve pan; no need to wipe clean.
Finish the Chicken and Vegetables
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Make Sauce and Finish Dish
When chicken and vegetables have 5 minutes remaining to roast, return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add garlic and thyme to hot pan and cook until aromatic, 30-60 seconds.
Add cream, demi-glace, and a pinch of salt and pepper. Bring to a simmer.
Once simmering, stir constantly until slightly thickened, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!
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