Meal Kit

Kroger Health Walnut-Crusted Chicken

with lemon kale salad and apples

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, 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)

  • ¾ cup Quinoa
  • 1 Fuji Apple
  • Info
    ½ fl. oz. Basil Pesto Aioli
  • ¼ oz. Dijon Mustard
  • Info
    0.84 oz. Mayonnaise
  • 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts
  • 1 Lemon
  • 8 oz. Kale
  • Info
    ½ oz. Walnut Halves

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
    710
  • Carbohydrates
    67g
  • Fat
    27g
  • Protein
    53g
  • Sodium
    356mg

Recipe Steps

You Will Need

  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot
  • 1 Mixing 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

    Cook the Quinoa

    Add quinoa and 1½ cups water to medium pot over medium-high heat and bring to a boil. Once boiling, decrease heat to medium and cook until no water remains, 16-20 minutes. Set aside to cool. While quinoa cooks, prepare the ingredients.

  2. 2

    Prepare the Ingredients

    Stem kale and coarsely chop. Halve lemon lengthwise. Cut one half into wedges and juice the other half. Coarsely chop walnuts. Quarter apple and remove core. Cut into ½" slices. Pat chicken dry.

  3. 3

    Cook the Chicken

    Place a medium non-stick pan over medium heat and spray with cooking spray. Add chicken to hot pan and cook until browned, 2-3 minutes on one side. Flip chicken and carefully top with mayonnaise, mustard, and chopped walnuts. Cook until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.

  4. 4

    Make Salad and Finish Dish

    Add kale, quinoa, 1 Tbsp. lemon juice, basil pesto aioli, and apple slices to a mixing bowl and toss to combine. Plate dish as pictured on front of card. Bon appétit!

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