Meal Kit

Herb-Crusted Chicken Breast

with beets and potatoes

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Tree Nuts (Walnuts)

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
  • Under %{max_calories} calories
    Over 30g protein

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
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

  • 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.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

  1. 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. 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. 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. 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.

  5. 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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