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
Prepare the Ingredients
Core tomato and cut into ¼" dice.
Peel and halve shallot. Slice thinly. Divide in half.
Coarsely chop pine nuts.
Halve pear lengthwise, core, and cut into 1/8" slices.
Pat chicken breasts dry and season both sides with a pinch of salt and pepper.
Cook the Chicken
Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 2-3 minutes.
Transfer chicken, seared side up, to prepared baking sheet. Carefully top with tomatoes and half the shallot (reserve remaining for salad). Drizzle with basil oil and half the vinegar (reserve remaining for salad).
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
While chicken cooks, make salad.
Make the Salad
In mixing bowl, combine remaining shallot, remaining vinegar ,1 tsp. olive oil, pear and spinach. Toss or gently stir to combine and season with a pinch of salt.
Heat Potatoes and Finish Dish
Place potatoes in a microwave-safe bowl and microwave until heated through, 1-2 minutes.
Plate dish as pictured on front of card, topping chicken and tomatoes with pine nuts. Serve potatoes and spinach salad on side. Bon appétit!
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