with garlic mashed potatoes and honey-rosemary carrots
Prep & Cook Time:50-60 min.
Cook Within:5 days
Spice Level:Not Spicy
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
A note about serious food allergies
Hazelnut and chocolate are a famous duo, well-known and regarded as that spread whose name rhymes with "Rut Ella." But have tried hazelnut and rich, creamy butter? Mounted atop a succulent chicken breast, with flavor melting down into the fibers and tendons, all nutty, dairy delight in every bite? No time like the present! Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
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
Customize It Instructions
If using NY Strip Steak, follow same instructions as chicken in Steps 2 and 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.
Make the Mashed Potatoes
Cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks 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, 2 Tbsp. potato cooking water, garlic and herb butter, and a pinch of salt. Mash until smooth. If too dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.
While potatoes cook, prepare ingredients.
Prepare the Ingredients
Peel, trim, and cut carrot into ½"-wide by 2"-long sticks.
Stem and coarsely chop rosemary.
Finely chop hazelnuts.
Combine chopped hazelnuts and softened plain butter in a mixing bowl. Set aside.
Pat chicken breasts dry and season both sides with seasoned salt and a pinch of pepper.
Roast the Carrot
Place carrot on prepared baking sheet and toss with 2 tsp. olive oil, 1 tsp. rosemary (use more if desired) 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 carrot with honey.
While carrot roasts, cook chicken.
Cook the Chicken
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 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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