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
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.
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.
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.
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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