15 Minute Meal Kit

Kroger Health Tomato-Pine Nut Chicken with Kale Farro and Pears

stovetop cooking

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Tree Nuts

Calories 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. Pine Nuts
  • 1 Bosc Pear
  • 4 oz. Kale
  • 2 oz. Marinara Sauce
  • 1 Red Bell Pepper
  • Info
    8 oz. Farro with Tomato and Herb
  • 12 oz. 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Non-Stick Pan
  • 1 Microwave-Safe Bowl

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

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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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