Meal Kit

Kroger Health Bruschetta Chicken

with balsamic pear salad and potatoes

Prep & Cook Time: 25-35 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Tree Nuts

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 10 oz. Cooked Diced Red Potatoes
  • ½ oz. Balsamic Vinegar
  • 1 Bosc Pear
  • Info
    ½ oz. Pine Nuts
  • 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts
  • ½ fl. oz. Basil Oil
  • 1 Shallot
  • 5 oz. Baby Spinach
  • 2 Roma Tomato

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Microwave-Safe 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 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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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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