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
A note about serious food allergies
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
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
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
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.
Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Remove rice from packaging.Place spinach in one provided tray and top with rice and a pinch of salt. Cover with foil.Pat chicken breasts dry and season both sides with a pinch of salt. Season one side with herbs de Provence. Place chicken in second provided tray, herbs de Provence side up.
Bake the Rice and Chicken
Place both trays in hot oven. Bake rice covered until heated through, 10-12 minutes.
Bake chicken uncovered until chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.While trays bake, continue recipe.
Make Crema and Finish Dish
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Mince chives.Combine chives, crème fraîche, 1 tsp. lemon juice (reserve remaining for rice), and a pinch of salt in a mixing bowl.After 10-12 minutes, carefully remove rice from oven. Stir cranberries, half the cheese (reserve remaining for garnish), almonds, 1/4 tsp. salt, and remaining lemon juice (to taste) into rice.After 20-25 minutes, carefully remove chicken from oven.To serve, top chicken with lemon-chive crema and garnish rice with remaining cheese. Squeeze lemon wedges over to taste. Bon appétit!
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Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.