Herb Crusted Chicken

with lemon-chive crema and harvest rice

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Tree Nuts (Almonds), Milk

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 you!
A note about serious food allergies

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In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 8½ oz. Cooked Jasmine Rice
  • 1 Lemon
  • 2 oz. Baby Spinach
  • Info
    2 oz. Creme Fraiche
  • Info
    1 oz. Roasted Sliced Almonds
  • 1 oz. Dried Cranberries
  • Info
    1 oz. Crumbled Feta Cheese
  • 6 Chive Sprigs
  • 1 tsp. Herbes de Provence

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • 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

    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.

  2. 2

    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.

  3. 3

    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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