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
Cook 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 and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner.
While chicken cooks, prepare ingredients.
Prepare the Ingredients
Peel and halve shallot. Slice thinly.
Coarsely chop walnuts.
Cook the Green Beans
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, and seasoned salt. Cover and stir occasionally until tender, 8-10 minutes.
Remove from burner and season with a pinch of salt and pepper, to taste.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with goat cheese (crumbling with your hands, if needed) and walnuts. Bon appétit!
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