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
Maybe you don't think of "kale" and "indulgent" in the same paragraph, let alone the same meal title, but we think its apropos here. It's not a meal of somber kale and sober quinoa, eaten in service to the numbers on the bathroom scale; it's a cream sauce, with pungent garlic and fresh tomatoes, enrobing the chicken with rich delight. It's cheesy Parmesan and crunchy croutons and everything that brings about sensory overload. And kale. Indulgent!
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
Large 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 whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” pieces. Follow same instructions as diced chicken.
If using steak strips, separate into a single layer and pat dry. Follow same instructions as chicken in Step 2, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
If using shrimp, follow same instructions as chicken in Steps 1 and 2, cooking until opaque and shrimp reach minimum internal temperature, 2-3 minutes per side.
Prepare the Ingredients
Core tomato and cut into ¼" dice.
Cut mushrooms into ¼" slices.
Coarsely crush croutons.
Pat chicken dry.
Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add diced chicken to hot pan and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Transfer chicken to a plate and season with a pinch of salt and pepper. Reserve pan; no need to wipe clean.
Cook the Mushrooms
Return pan used to cook chicken to medium heat and add 1 Tbsp. olive oil.
Add mushrooms to hot pan and stir occasionally until browned, 4-6 minutes.
Stir in flour until no dry flour remains in pan.
Cook the Skillet
Stir cream sauce, garlic salt, and ½ cup water into hot pan until combined. Bring to a boil.
Once boiling, stir in kale. Cook until tender, 2-3 minutes.
Stir in chicken, tomatoes, a pinch of salt, and ¼ tsp. pepper. Return to a boil.
Once boiling, remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with crushed croutons and Parmesan. Bon appétit!
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