15 Minute Meal Kit

Kroger Health Lemon Chicken with Warm Kale and Farro Salad

stovetop cooking

Prep & Cook Time: 25-35 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Soy, Tree Nuts

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)

  • Info
    1 oz. Smoked Almonds
  • 3 oz. Kale
  • 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts
  • 4 oz. Cremini Mushrooms
  • Info
    8 oz. Farro with Tomato and Herb
  • 1 Lemon

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
    533
  • Carbohydrates
    50g
  • Fat
    18g
  • Protein
    50g
  • Sodium
    557mg

Recipe Steps

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

    Cut mushrooms into ¼" slices. Stem kale and coarsely chop. Coarsely chop almonds. Halve lemon lengthwise. Cut one half into wedges and juice the other half. Pat chicken breasts dry, and season both sides with a pinch of salt.

  2. 2

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 2 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 tent with foil. While chicken cooks, cook kale and farro salad.

  3. 3

    Cook The Kale and Farro Salad

    Heat 1 Tbsp. olive oil in another medium non-stick pan over medium-high heat. Add kale, mushrooms, and a pinch of salt to hot pan. Stir occasionally until mushrooms are soft and kale is wilted, 4-5 minutes. Stir in farro and 1 Tbsp. lemon juice. Cook until heated through, 1-2 minutes. Remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, garnishing kale and farro salad with almonds and squeezing lemon wedges over to taste. Bon appétit!

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