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