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
Cooked Brown Rice, Farro, Rye, & Barley Blend
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
Prepare the Ingredients
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Quarter dried figs.
Coarsely chop walnuts.
Coarsely chop dried chickpeas In a mixing bowl, combine with chopped chickpeas and walnuts. Set aside.
Quarter pear, core, and cut into 1" dice.
Pat chicken breasts dry, and season both sides with a pinch of pepper.
Cook the Chicken
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. Transfer chicken to a plate and rest until cool enough to handle, 8-10 minutes.
Reserve pan; no need to wipe clean.
Once chicken has cooled, cut chicken into 1" dice.
Cook Pears and Toss Salad
Return pan used to cook chicken to medium-high heat. Add 1 tsp. olive oil. Add pears and stir constantly until beginning to soften, 3-5 minutes.
Add grain blend, ¼ cup water, and figs. Cook until grains are tender and pears and figs have softened, 2-4 minutes.
Remove from burner and add to mixing bowl. Add diced chicken, spinach, mustard, and lemon juice and mix thoroughly to combine.
Finish the Dish
Plate dish as pictured on front of card, topping salad with walnuts and chickpea mixture. Serve lemon wedges on the side. Bon appetit!
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