Meal Kit

Gruyere and Bacon Crusted Chicken

with loaded broccoli and cauliflower

Prep & Cook Time: 60+ 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

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • ½ oz. Crumbled Bacon
  • 8 oz. Broccoli Florets
  • Info
    1 tsp. Ranch Seasoning
  • 2 Garlic Cloves
  • Info
    2 oz. Sour Cream
  • 4 oz. Cauliflower Florets
  • Info
    1 oz. Shredded Grand Cru (Gruyere) Cheese
  • Info
    1 oz. Shredded Cheddar Cheese

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 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl

Before You Cook

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

    Cut cauliflower florets into 1” pieces. Cut broccoli into bite-sized pieces

  2. 2

    Roast The Vegetables

    Place broccoli and cauliflower on prepared baking sheet. Toss with 2 tsp olive oil and a pinch of salt and pepper and spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes. Remove from oven and toss with garlic. Top with cheddar cheese. Bake until garlic is cooked through, 2-3 minutes. While vegetables roast, prepare the chicken.

  3. 3

    Prepare The Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned on one side, 5-7 minutes.

  4. 4

    Finish The Chicken

    Flip and transfer to baking sheet. Top evenly with gruyere cheese and bacon. Bake until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.

  5. 5

    Make Topping and Finish The Dish

    Add sour cream and seasoning blend to a small bowl until completely combined. Plate dish as pictured on front of card. Bon appétit!

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