Family Meal Kit
Premium
One-Sheet 'Nice & Spiced' Chicken
with lentil-rice blend and veggies
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Fiber-Rich
- 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
- 16 oz. Cooked White Rice
- 16 oz. Carrot
- 2 Zucchini
- 4 oz. Brown Lentils
- 3 oz. Creme Fraiche
- 1 oz. Red Pepper Pesto
- ⅘ oz. Lemon Garlic Butter
- ¼ oz. Parsley
- 1 tsp. Portuguese Piri Piri Blend
- 1 tsp. Chimichurri Seasoning
- ½ tsp. Lemon N Herb Seasoning
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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Calories570
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Carbohydrates51g
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Net Carbs43g
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Fat20g
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Protein41g
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Sodium1780mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Peeler
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
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1 Start the Carrots
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Place carrots on prepared baking sheet. Toss with 2 tsp. olive oil and 1/4 tsp. salt.Roast in hot oven, 15 minutes.Alternatively, reserve half the raw carrots for snacking/serving on the side.While carrots roast, continue recipe. -
2 Prepare the Ingredients
Trim zucchini ends, quarter, and cut into 1" dice.
Stem and coarsely chop parsley.In a mixing bowl, combine creme fraiche, pesto, and 1 Tbsp. water. Set aside. Kids want to help? With supervision, have them help prepare the crema.Pat chicken dry. Season both sides with 1 tsp. olive oil and piri piri seasoning (use less if spice-averse). Kids not a fan of extra heat? Feel free to skip/reduce the piri piri seasoning. -
3 Add the Zucchini and Chicken
After 15 minutes, carefully remove sheet from oven.
Add zucchini, chimichurri seasoning, a pinch of pepper, and 1/4 tsp. salt. Stir to combine and push to one side. Sheet will be hot! Use a utensil.Place chicken on now-empty side of sheet. -
4 Roast the Vegetables and Chicken
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.
Carefully remove sheet from oven. Stir parsley and a pinch of salt into vegetables until combined. Sheet will be hot! Use a utensil.While vegetables and chicken roast, continue recipe. -
5 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
Combine rice, lentils, butter, lemon n herb seasoning, and 1/2 tsp. salt in a microwave-safe bowl.Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Stir to combine and fluff rice with a fork.Plate dish as pictured on front of card, topping chicken with crema. Bon appétit!
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