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
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
Large 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 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.
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.
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.
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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