Meal Kit

Green Goddess Pan-Seared Chicken

With Fresh Herb Pasta Salad

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts (Coconuts), Milk, Wheat

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

Sure, it's likely dark and frosty where you are, but that doesn't mean you can't bring a little sunshine into your kitchen. This dish is a bright homage to warmer days. With tender pan-seared chicken and a pasta salad drenched in a homemade green goddess dressing with fresh herbs, lemon, and garlic, this is a mood lifter on a plate.

In Your Box (serves 2)

  • 1 Lemon
  • 2 oz. Cilantro Sprigs
  • 3 Parsley Sprigs
  • 2 Mint Sprigs
  • 0 Dill Sprigs
  • 1 Garlic Cloves
  • 2 Boneless Skinless Chicken Breasts
  • Info
    6 Whole Wheat Penne
  • Info
    3 oz. Plain Greek Yogurt
  • Info
    1 fl. oz. Coconut Milk
  • 1 oz. Honey

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Pot
  • 1 Colander
  • 1 Mixing Bowl
  • 1 Medium Pan

Cooking Guidelines

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
  1. 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Quarter lemon. Zest one quarter for garnish, if desired. Coarsely chop cilantro, parsley, mind and dill. Mince garlic. Rinse chicken breasts and pat dry.

  2. 2

    Cook the Pasta

    Bring a large pot of water to a boil. Add the pasta and cook until al dente, about 8 minutes. Put a colander in the sink. Drain pasta, rinse with cold water until pasta is cool and drain again.

  3. 3

    Prepare the Pasta Salad

    In a medium bowl, combine cooled pasta with Greek yogurt, coconut milk, minced garlic, honey to taste, mint, cilantro, parsley, and dill (reserving pinches of last 4 ingredients for garnish, if desired). Squeeze juice from 2 lemon quarters to taste over the pasta salad. Mix well. If desired, add a pinch of lemon zest to the pasta salad for extra tartness. Add salt and pepper to taste. Chill until ready to serve.

  4. 4

    Pan-Sear the Chicken

    Heat 1 tsp. olive oil in a medium pan over medium-high heat. Season chicken breasts with salt and pepper and place in pan. Add a squeeze of lemon from a remaining lemon wedge over the chicken as it cooks. Cook until no longer pink inside and a brown crust has formed outside, about 5 minutes per side. Internal temperature should be at least 165 degrees. Set aside and rest.

  5. 5

    Plate the Dish

    Place some chilled pasta salad on a plate. Nestle a pan-seared chicken breast next to or atop the pasta salad. Garnish with lemon zest and any remaining fresh herbs and lemon wedges, if desired.

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