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
Residents of New England and the Mid-Atlantic states need no schooling on Old Bay Seasoning. But for the uninitiated, this blend of celery salt, paprika, and a host of other flavorful spices is the king of seasoning for seafood. Turns out this is delicious on just about everything, as evidenced here when sprinkled on a grilled chicken breast. One taste and you'll be, er, hooked!
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
Grill Pan or Outdoor Grill
Before You Cook
Prepare the Ingredients
Preheat outdoor grill or grill pan over medium-high heat and coat lightly with cooking spray. Peel and mince shallot. Trim zucchini ends and cut into ½" rounds. Mince garlic. Halve lime and juice. Stem kale and coarsely chop. Rinse chicken breasts, pat dry, and season with a pinch of salt and pepper.
Make the Aioli
Combine mayonnaise with half the Old Bay seasoning and 2 tsp. lime juice in a small bowl and refrigerate.
Cook the Chicken
Sprinkle chicken with remaining Old Bay seasoning and 1 tsp. olive oil. Place chicken on grill and cook 5-6 minutes per side, or until chicken reaches a minimum internal temperature of 165 degrees.
Cook Zucchini and Kale
While chicken is cooking, heat 1 Tbsp. olive oil in a medium pan over medium-high heat. Add zucchini rounds and sear 3-4 minutes on one side, or until browned. Flip zucchini, add grape tomatoes, and cook 4 more minutes, or until zucchini is tender and tomatoes start to blister. Add shallot and garlic and cook 30 seconds. Add kale and cook 2 minutes. Add 1 Tbsp. water and cook 1 more minute, or until kale is wilted and tender. Season to taste with a pinch of salt and pepper.
Plate the Dish
Place a serving of kale and zucchini on a plate along with a chicken breast. Serve aioli on the side.
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