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
Large Oven-Safe Non-Stick Pan
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
Prepare the Ingredients
Cut sweet potato into ½" dice.
Peel and halve shallot. Slice thinly.
Stem thyme and coarsely chop.
Pat chicken breasts dry.
Roast the Sweet Potato
Place a large oven-safe non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add sweet potato to hot pan and stir often until browned, 3 minutes.
Place pan in oven and cook until tender, 12-15 minutes.
Carefully, remove pan from oven and toss potatoes with seasoning rub and a pinch of salt.
While potatoes cook, make glaze.
Make the Miso-Honey Glaze
In a mixing bowl, combine miso and honey.
Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan and cook until browned, 3-4 minutes.
Flip chicken breasts, spread on miso-honey glaze, and reduce heat to medium. Cook until chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes.
Remove from burner and sprinkle on thyme. Remove chicken to a plate and rest 3-5 minutes.
Wipe pan clean and reserve.
Cook the Spinach
Return pan used to cook chicken to medium-high and add 1 tsp. olive oil.
Add shallot and a pinch of salt and pepper to hot pan and stir occasionally until lightly browned, 2-3 minutes.
Add ¼ cup water and cook until evaporated, 1 minute.
Add spinach and cook until wilted, 1-2 minutes.
Plate dish as pictured on front of card. Bon appétit!
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