Meal Kit

Jalapeño-Crusted Crispy Chicken

with roasted broccoli and green onion crema

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 5 days

Contains: Milk, Wheat

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
    Under 35g carbs
    Over 30g protein

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In Your Box (serves 2)

  • 12 oz. Broccoli Florets
  • 12 oz. Boneless Skinless Chicken Breasts
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • Info
    ¼ cup Panko Breadcrumbs
  • ½ oz. Hot Honey
  • 2 Green Onions
  • Info
    ½ oz. Crispy Jalapenos
  • ½ tsp. Potato Spice Seasoning
  • ½ tsp. Garlic and Parsley Seasoning

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
  1. 1

    Prepare the Chicken

    Crush crispy jalapeños in shipping bag. Combine crispy jalapeños (use less if spice-averse) and panko on a plate and spread into an even layer.

    Pat chicken dry and season both sides with garlic and parsley seasoning and a pinch of salt and pepper. Place chicken onto panko mixture, pressing gently to adhere to one side. Let rest, 10 minutes.

    While chicken rests, continue recipe.

  2. 2

    Prepare the Broccoli

    Cut broccoli into bite-sized pieces.

    Place broccoli on prepared baking sheet and toss with 1 tsp. olive oil and potato spice seasoning. Spread into an even layer and push to one side of sheet.

  3. 3

    Start the Chicken

    Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Lay chicken, crust-side down, away from you in hot oil and cook until golden-brown, 1-2 minutes.

    Remove from burner. Transfer chicken, crust-side up, to empty side of baking sheet. Reserve pan; no need to wipe clean.

  4. 4

    Roast Chicken and Broccoli, Prepare Green Onions, and Make Crema

    Roast in hot oven until broccoli is fork-tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

    While broccoli and chicken roast, trim and thinly slice green onions, keeping white and green portions separate.

    Return pan used to fry chicken to medium heat. Add white portions of green onions and a pinch of salt to hot pan. Stir occasionally until green onions begin to brown, 30-60 seconds.

    Remove from burner. Transfer to a mixing bowl and add sour cream. Stir to combine. Set aside.

  5. 5

    Finish the Dish

    Carefully remove baking sheet from oven. Stir broccoli and top with cheese. Sheet and broccoli will be hot! Use a utensil.

    Plate dish as pictured on front of card, drizzling hot honey (to taste) over chicken. Garnish broccoli with crema and green portions of green onions. Bon appétit!

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