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.
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
Mince dill leaves and stems
Zest lemon, halve and juice
Pat chicken thighs dry, and season with ¼ tsp salt and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Season with ¼ tsp salt and a pinch of pepper.
Remove to plate and reserve pan. No need to wipe out pan.
Return pan from cooking chicken to high heat. Add the orzo, 3 cups water, chicken demi, 1 tsp. lemon zest, ¼ tsp salt and a pinch of pepper. Once water is boiling, add pasta and cook until al dente, 4-5 minutes.
Stir in chicken and spinach and cook until spinach is wilted, 1-2 minutes. Remove from heat. Stir in 1 Tbsp lemon juice, butter, ¼ tsp salt and ¼ tsp pepper.
Plate with dill and feta
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Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.