Family Meal Kit
One-Pan Garlic Pepper Chicken
with bacon and candied walnut spinach salad
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Walnuts), Milk, Eggs
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Laura Alpern
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 24 oz. Boneless Skinless Chicken Breasts
- 1 Romaine Heart
- 5 oz. Baby Spinach
- 4½ fl. oz. Honey Dijon Mustard Dressing
- 1 Roma Tomato
- 3 oz. Shredded Red Cabbage
- 2 oz. Bacon Bits
- 1½ oz. Candied Walnuts
- 1 oz. Shredded Parmesan Cheese
- 0.44 oz. Mayonnaise
- 2 tsp. Garlic Pepper
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.
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Nutrition (per serving)
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Calories610
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Carbohydrates20g
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Net Carbs16g
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Fat38g
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Protein46g
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Sodium1430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Plate
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
Customize It Instructions
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If using antibiotic free chicken breasts, follow same instructions.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Core tomato and cut into 1/4" dice.Coarsely crush walnuts.Pat chicken dry. Season both sides with garlic pepper and 1/4 tsp. salt. -
2 Crisp the Bacon
Line a plate with a paper towel.
Place a large non-stick pan over medium heat.Add bacon to hot, dry pan. Stir often until crispy, 1-2 minutes.Transfer bacon to towel-lined plate. Keep pan over medium heat; no need to wipe clean. -
3 Cook the Chicken
Add 2 tsp. olive oil and chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner.While chicken cooks, continue recipe. -
4 Make the Dressing
In a mixing bowl, combine 2/3 the dressing (reserve remaining for garnish), mayonnaise, 2 tsp. olive oil, and a pinch of salt and pepper. Set aside.
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5 Assemble Salad and Finish Dish
Add spinach, romaine, cabbage, and tomatoes to bowl with dressing. Toss until combined. Get the kids involved! With supervision, have them help assemble the salad.
Plate dish as pictured on front of card, topping chicken with remaining dressing. Garnish salad with walnuts, bacon, and cheese. Slice chicken, if desired. Bon appétit!
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