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.
You Will Need
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
Prepare the Ingredients
Cut broccoli into bite-size pieces.
Coarsely crush peanuts.
Thinly slice garlic.
In a mixing bowl, combine ginger and mayonnaise. Set aside.
Pat chicken breasts dry and drizzle with 1 tsp. olive oil. Season both sides with a pinch of salt and pepper.
Prepare the Broccoli
Place broccoli on half of prepared baking sheet and toss with 1 Tbsp. olive oil, garlic salt, garlic, and a pinch of salt and pepper, coating broccoli evenly.
Spread into a single layer on one side.
Roast the Broccoli and Chicken
Place chicken on empty half of baking sheet.
Roast in hot oven until broccoli is tender and chicken reaches a minimum internal temperature of 165 degrees, 15-18 minutes.
Finish the Chicken
Spread ginger-mayonnaise evenly over chicken and top with peanuts, pressing gently to adhere.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with satay sauce, and garnishing broccoli with red pepper flakes (to taste). Bon appétit!
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