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
Feta Cheese Crumbles
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 Ingredients and Dressing
Trim cucumber, halve lengthwise, then cut into ½” half-moons.
Core tomatoes, cut lengthwise, and cut into ½" rounds.
Hold romaine heart at root end and chop coarsely.
Coarsely chop walnuts.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Halve and core pear. Cut into ½" slices.
In a mixing bowl, combine half the feta (reserve remaining for garnish), 1 tsp. vinegar (remaining vinegar is yours to do with as you please!), and 1 tsp. lemon juice. Crush feta into a coarse mash. Vigorously stir in and 2 tsp. olive oil until well combined.
Pat chicken dry and season both sides with seasoning blend and a pinch of salt.
Make the Salad
Add romaine, cucumber, tomato, walnuts, and pear to another mixing bowl and toss to combine.
Spray a medium non-stick pan with cooking spray and place over medium heat. 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 tent with foil.
Add remaining feta and dressing to bowl with salad and toss to combine. Taste, and season with a pinch of salt and pepper, if desired.
Plate dish as pictured on front of card, topping salad with chicken and squeezing lemon wedges over dish to taste. Slice chicken into ½" slices, if desired. Bon appétit!
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