Goat Cheese and Sun-Dried Tomato Chicken

with balsamic zucchini and summer squash

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

Here's a culinary quiz question: what two foods are often described as tangy, but taste nothing like each other? If you answered “goat cheese” and “sun-dried tomato,” congratulations, your check is in the mail. (No, it isn't.) This meal combines two times the tang, with creamy goat cheese and jammy sun-dried tomatoes topping succulent chicken breasts. Another thing that has appreciable “tang” is balsamic vinegar, which, combined with honey, dresses the vegetables with tart goodness. Here's another quiz question: how quickly can you add this meal to your basket?

In Your Box (serves 2)

  • ½ fl. oz. Honey
  • 1 Red Bell Pepper
  • 2 Zucchini
  • 1 oz. Julienned Sun-Dried Tomatoes
  • Info
    1 oz. Goat Cheese
  • 1 Yellow Squash
  • 1 fl. oz. Balsamic Vinegar
  • 2 Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
    565
  • Carbohydrates
    26g
  • Fat
    31g
  • Protein
    44g
  • Sodium
    1644mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Stem, seed, and cut red bell pepper into 1" dice. Trim zucchini and yellow squash ends, quarter lengthwise, and cut into ½" slices. Coarsely chop sun-dried tomatoes. In a mixing bowl, combine tomatoes with goat cheese. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  • 2

    Sear the Chicken

    Heat a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan, and sear undisturbed until browned, 4-5 minutes. Transfer to prepared baking sheet, seared side up. Wipe pan clean and reserve.

  • 3

    Roast the Chicken

    Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Carefully, top chicken with tomato-goat cheese mixture. Return chicken to oven until cheese melts slightly, 1-2 minutes. While chicken cooks, cook vegetables.

  • 4

    Cook the Vegetables

    Return pan used for chicken to medium heat. Add 1 Tbsp. olive oil, zucchini, yellow squash, and red bell pepper to hot pan. Stir often until browned and tender, 5-7 minutes. Season with ½ tsp. salt and a pinch of pepper. Remove from burner.

  • 5

    Make the Vinaigrette

    In another mixing bowl, combine 2 Tbsp. olive oil, balsamic, honey, ¼ tsp. salt, and a pinch of pepper. Plate as pictured on front of card, garnishing vegetables with vinaigrette. Bon appétit!

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