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
A "paillard" is an old-school French culinary term referring to a piece of meat that is pounded flat to break down its fibers, making it more tender and cook up quickly. In this case, a thin chicken breast is seasoned to perfection and adorned with fresh lemon to brighten its savory flavor.
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
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
Rinse and pat dry lemon, tomatoes, spinach, and basil. Zest, and halve lemon. Halve grape tomatoes. Stem and chiffonade basil (roll up leaves, and thinly slice). Mince shallot. Rinse chicken breasts and pat dry.
Prepare the Chicken
Lay down a piece of plastic wrap on a cutting board. Place chicken breasts over it and cover with another piece of plastic wrap. Using a meat mallet or small pan, pound the breasts to an even ¼" thickness.
Season the Chicken
Place chicken breasts in a mixing bowl, then season with red pepper flakes (to taste), basil, 1 tsp. of olive oil, and a pinch salt and pepper.
Cook the Chicken
Heat 2 tsp. of olive oil in a pan over medium heat, and cook chicken for about 4 minutes per side, or until they reach a minimum internal temperature of 165 degrees. Let chicken rest for a few minutes after cooking.
Mix the Dressing
While chicken is resting, whisk champagne vinegar, mustard, lemon juice (to taste), shallot, and a pinch of salt and pepper in a small mixing bowl.
Place a serving of spinach on a plate, then add grape tomato halves, and a sprinkle of Parmesan cheese. Nestle chicken against salad. Drizzle chicken and salad with dressing. Add another squeeze of lemon juice (to taste), and garnish with lemon zest.
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