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
A note about serious food allergies
We have it on good authority that spring is right around the corner, which is to say we own a calendar. We also have it on good authority that this meal is just the thing to remind you that it's never too soon to enjoy spring flavors. Bright citrus suffuses this skin-on chicken breast while a tender, golden brown tian of zucchini and yellow squash amount to a healthy meal that's as satisfying as it is fresh.
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 Oven-Safe Pans
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
Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Trim ends off zucchini and yellow squash and slice into 1/8" rounds. Mince garlic. Zest and halve lemon. Peel and halve shallot. Slice shallot into thin strips (julienne). Halve grape tomatoes. Rinse Kalamata olives and halve. Rinse chicken, pat dry, and season with ¼ tsp. salt and a pinch of pepper.
Sear and Bake the Chicken
Place a medium oven-safe pan over medium-high heat. Once pan is hot, add 1 tsp. olive oil and chicken, skin side down. Sear chicken for 3-4 minutes or until skin is crispy and brown. Flip chicken over. Add shallots, garlic, and lemon zest to pan and cook 30 seconds. Add chicken base and 1 cup water. Roast in oven 25-28 minutes, or until a minimum internal temperature of 165 degrees is reached. Remove from oven and set aside.
Cook the Tian
While chicken is roasting, spray a medium oven-safe pan or a medium oven-safe dish with cooking spray. Layer zucchini and yellow squash in pan like shingles. If you're feeling ambitious, alternate the two as you put them into place. Top with tomatoes and season with ¼ tsp. salt and 1/8 tsp. pepper. Drizzle with 2 tsp. olive oil and top with grated Parmesan cheese. Bake in oven for 17-20 minutes or until vegetables are tender and cheese is lightly browned. Remove from oven and set aside.
Prepare the Sauce
Place chicken on a plate and bring remaining liquid to a boil over high heat. Boil for about 3 minutes, or until slightly less than ¼ cup of liquid remains. (If there isn't much liquid left to begin with, add ¼ cup water, bring to a boil, and boil for 1-2 minutes.) Squeeze in 1 Tbsp. lemon juice, remove from heat, and stir in 1 Tbsp. olive oil. Taste sauce and add salt and pepper, if necessary. Strain sauce through a wire mesh strainer.
Plate the Dish
Divide zucchini and yellow squash tian between two plates and garnish with Kalamata olives. Place chicken alongside and drizzle pan sauce over chicken.
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