Meal Kit

Kroger Health Roasted Red Pepper Romesco Chicken

with lemon Brussels sprouts and apples

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Soy, 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)

  • Info
    ½ oz. Smoked Almonds
  • Info
    ½ oz. Grated Parmesan
  • 8 oz. Brussels Sprouts
  • Info
    1 Tbsp. Roasted Red Pepper Pesto
  • 1 Lemon
  • 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts
  • 1 Shallot
  • 1 Fuji Apple

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 Large Non-Stick Pan

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 Ingredients and Make Romesco Topping

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Peel and halve shallot. Cut in ¼" dice. Quarter apple and remove core. Slice into ½" pieces. Halve lemon and juice. Coarsely chop almonds. Combine pesto, Parmesan, chopped almonds, and 1 Tbsp. water in a mixing bowl. Set aside. Pat chicken dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Cook the Vegetables

    Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add Brussels sprouts, shallot, 1 Tbsp. water, and a pinch of salt and pepper to hot pan. Stir occasionally until vegetables start to soften, 6-8 minutes. Remove from burner. Transfer vegetables to one side of prepared baking sheet. While vegetables cook, sear chicken.

  3. 3

    Start the Chicken,

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned on one side, 4-5 minutes.
    Flip chicken, and top evenly with romesco topping. Remove from burner.

  4. 4

    Finish the Chicken and Finish Dish

    Place chicken on empty side of baking sheet, topping side up. Roast in hot oven until Parmesan is golden brown and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Plate dish as pictured on front of card, drizzling lemon juice over vegetables to taste. Serve apples on the side. Bon appétit!

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