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
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
Prepare the Ingredients
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Combine zucchini, red bell pepper, garlic salt, 2 tsp. olive oil, and a pinch of salt and pepper in provided tray. Push to one side, moving zucchini to top of pile.
Add Chicken and Bake Meal
Pat chicken dry, and place in empty side of tray. Top chicken with tomato pesto.
Bake uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.
Add Cheese and Finish Meal
While chicken bakes, crush crackers. Mix Parmesan and crackers in a mixing bowl.
Carefully remove from oven. Top chicken with mozzarella and sprinkle cracker-Parmesan mixture over vegetables. Bake again uncovered until mozzarella is melted, 3-5 minutes.
Carefully remove from oven. Rest chicken, 3 minutes. Top chicken with basil pesto. Bon appétit!
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