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
Antibiotic-Free Boneless Skinless Chicken Breasts
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
Medium 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
Cook the Vegetables
Once water is boiling, add green beans and sweet potato cubes. Cook until vegetables are tender, 10-12 minutes.
Remove from burner. Drain water from vegetables.
While vegetables cook, cook chicken.
Cook the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned, 2-3 minutes.
Flip chicken and top with cheese. Cover, and cook until chicken reaches minimum internal temperature of 165 degrees, 6-8 minutes.
Remove chicken to a plate and tent with foil.
Finish the Dish
Plate dish as pictured on front of card, drizzling BBQ Sauce over chicken and garnishing vegetables with crispy onions. Bon appétit!
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