Meal Kit

One-Pan Balsamic-Herb Chicken and Vegetables


Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Zucchini
  • 2 Garlic Cloves
  • 2 tsp. Italian Seasoning Blend
  • 1 oz. Balsamic Vinegar
  • 8 oz. Cauliflower Florets
  • 1 Red Onion
  • 1 Red Bell Pepper
  • 13 oz. Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls

Before You Cook

Cooking Guidelines

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
  1. 1

    Marinate the Chicken

    Mince garlic. Pat chicken dry. Combine garlic, half the balsamic vinegar, half the seasoning blend (reserve remaining of both for vegetables), and 1 tsp. olive oil in a mixing bowl. Add chicken and stir until coated. Set aside to marinate, at least 10 minutes. While chicken marinates, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Cut any large cauliflower florets into 1” pieces. Stem, remove seeds and ribs, and cut red bell pepper into 1" strips. Trim zucchini ends, quarter lengthwise, and cut into 1" pieces. Halve and peel onion. Cut halves into 1" strips.

  3. 3

    Season the Vegetables

    In another mixing bowl, combine cauliflower florets, red bell pepper, zucchini, onion, remaining balsamic vinegar, 1 Tbsp. olive oil, remaining seasoning blend, ½ tsp. salt, and a pinch of pepper until vegetables are coated.

  4. 4

    Roast the Meal

    Transfer vegetables to prepared baking sheet and spread into an even layer. Nestle chicken between vegetables. Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 18-20 minutes.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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