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
Make the Mashed Potatoes
Cut potatoes into large evenly-sized chunks
Bring a medium pot with potatoes covered by cold water to a boil over medium-high heat. Cook until potatoes are fork-tender, 12-15 minutes.
Reserve ¼ cup potato cooking water. Drain potatoes in a colander and return to pot. Add cream cheese and garlic salt and mash until smooth. Cover and set aside.
While potatoes cook, prepare ingredients.
Prepare the Ingredients
Peel, trim, and cut carrot into ½" by 2" sticks.
Stem and coarsely chop rosemary.
Finely chop hazelnuts.
Combine hazelnuts and softened butter in a mixing bowl. Set aside.
Pat chicken breasts dry.
Roast the Vegetables
Place carrot, pearl onions, rosemary on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast until tender and lightly browned, 15-18 minutes.
Drizzle roasted vegetables with honey.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken breasts 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. Rest chicken, 3 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with hazelnut butter. Bon appétit!
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