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 a pinch of salt and pepper.
Heat 2 tsp. olive oil in a medium non-stick pan over medium heat.
Add chicken to hot pan and cook until browned on one side, 5-7 minutes.
Finish the Chicken
Flip chicken. Top evenly with goat cheese (crumbling with your hands, if needed) and walnuts.
Cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove from burner.
While chicken cooks, cook green beans.
Cook the Green Beans
Peel and halve shallot. Slice thinly.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shallot and green beans to hot pan and cook until green beans turn bright green, 1-2 minutes.
Stir in ¼ cup water, white balsamic vinegar, garlic salt, and a pinch of pepper. Cover, and cook until tender, 8-10 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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