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
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 Pans
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 Chicken
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and pepper.
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.
While chicken cooks, make sauce.
Make the Sauce
Place another medium non-stick pan over medium heat.
Add ¼ cup water, maple syrup, Dijon mustard, and demi-glace to hot pan and stir until incorporated.
Bring to a simmer. Once simmering, stir often until sauce is thickened, 2-3 minutes.
Make the Salad
Drain beets and season with a pinch of salt.
Combine 3 Tbsp. olive oil, vinegar, and a pinch of salt and pepper in a mixing bowl.
Add beets and arugula and toss to coat.
Finish the Dish
Plate dish as pictured on front of card, spooning sauce on top of chicken and garnishing salad with Parmesan. Bon appétit!
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