with oranges, walnuts, and creamy cilantro dressing
Prep & Cook Time:25-35 min.
Cook Within:5 days
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
Turn off the stove and put away the knives… Home Chef is offering meals quick enough to throw together as you’re walking out the door and tasty enough to meet our (and your) high standards for quality meals with fresh ingredients. We also pack in enough ingredients for two meals, giving you way more bang than your fast food buck ever would. Save the hot oven and pots and pans for another time; we’ve got quick and delicious covered.
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
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 Chicken
Pat chicken breasts dry, and season both sides with seasoning blend.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Remove chicken to a plate and cool, 5 minutes.
After 5 minutes, shred into medium-sized pieces.
While chicken cooks, prepare ingredients.
Prepare the Ingredients
Zest orange, halve, and juice one half. Peel and thinly slice the other half.
Stem and mince cilantro.
Core tomato and cut into ½" dice.
Make the Dressing
Combine yogurt, 1 tsp. orange zest, orange juice, 1 Tbsp. water, cilantro, and a pinch of salt in a mixing bowl. Mix until smooth.
Make Salad and Finish Dish
Combine tomatoes and spinach in another mixing bowl.
Plate dish as pictured on front of card, topping spinach and tomatoes with chicken and garnishing with cheese, walnuts, tortilla strips, and orange slices. Serve dressing on the side. Bon appétit!
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