Kroger Health Tomato-Pine Nut Chicken with Kale Farro and Pears
Prep & Cook Time:30-40 min.
Cook Within:5 days
Spice Level:Not Spicy
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
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 the Ingredients
Stem kale and coarsely chop.
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Halve pear lengthwise, core, and cut into 1/8" slices.
Pat chicken breasts dry, and season both sides with a pinch of salt.
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 chicken to a plate and tent with foil.
Remove from burner.
Cook the Vegetables
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.
Add peppers, kale, and a pinch of salt to hot pan. Cook until starting to soften, 1-2 minutes.
Add 2 Tbsp. water to hot pan and cook until water evaporates and vegetables are tender, 4-5 minutes.
Add farro to hot pan and stir occasionally until heated through, 2-3 minutes.
Finish the Dish
Place marinara in a microwave-safe bowl, cover with a damp paper towel, and heat until warmed through, 1-2 minutes.
Plate dish as pictured on front of card, topping chicken with marinara and garnishing dish with pine nuts. Serve pear slices on the side. Bon appétit!
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