Meal Kit
Herb-Crusted Chicken Breast
with beets and potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Walnuts)
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Under %{max_calories} caloriesOver 30g protein
- Gluten-Smart
- Paleo-Friendly
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 8 oz. Red Beet
- 1 Lemon
- 1 fl. oz. Honey
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½ oz. Walnut Halves
- 2 Garlic Cloves
- 1 tsp. Rotisserie Chicken Seasoning
- 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.
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Nutrition (per serving) n3vxQMqe
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Calories600
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Carbohydrates61g
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Net Carbs55g
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Fat21g
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Protein42g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 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
Customize It Instructions
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Cut potatoes into 1" pieces.
Halve lemon and juice.Mince garlic.Trim ends off beet. Peel and cut into 1/2" dice. Beets are delicious, but tend to stain. Save beets for the end when preparing ingredients, and clean your cutting board after preparing.Pat chicken dry and season both sides with rotisserie chicken seasoning and a pinch of salt and pepper. Top with half the herbes de Provence (remaining are yours to use as you please!). -
2 Roast the Vegetables
Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, half the garlic (reserve remaining for vinaigrette), 1/4 tsp. salt, and a pinch of pepper. Push to one side of baking sheet.
Place beets on now-empty side of baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into an even layer on their side.Roast in hot oven until golden-brown and fork-tender, 20-22 minutes, flipping once halfway through.While vegetables roast, continue recipe. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken 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. Transfer chicken to a plate and tent with foil.While chicken cooks, continue recipe. -
4 Make the Vinaigrette
In a mixing bowl, combine 2 tsp. lemon juice, remaining garlic, half the honey (reserve remaining for garnish), 1 Tbsp. olive oil, and a pinch of salt and pepper. Set aside.
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5 Finish the Dish
Plate dish as pictured on front of card, topping beets with remaining honey and walnuts. Top potatoes and chicken (slicing, if desired) with vinaigrette. Bon appétit!
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