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
A note about serious food allergies
“That's why I'm easy,” Lionel Richie once sang out of our transistor radios, back when the world was simple and, well, easy. We can't turn back time, but we can give you this simple weeknight dinner, so you have more time to listen to the radio. (Well, podcast.) Chicken coated in pretzel breading is baked next to broccoli dusted with salty, nutty Parmesan. Honey mustard sauce whipped up in a bowl makes the perfect dipping for the crunchy chicken. Everything cooks on one baking sheet, making fewer dishes and more ease, just like the radio song said. Internet song. Whatever.
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-sized pieces.
In a mixing bowl, combine cornstarch and 2 tsp. water. Set aside.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
If using grass-fed sirloin steaks, pat dry and season both sides same amount. If using salmon, pat dry and season flesh-side same amount.
Prepare the Chicken
In another mixing bowl, combine pretzel breading and 1 tsp. olive oil.
Place chicken breasts on one half of prepared baking sheet. Brush or spoon on cornstarch mixture and top with pretzel breading-olive oil mixture, pressing gently to adhere.
Spray breaded chicken with cooking spray.
If using grass-fed sirloin steaks or salmon, follow same instructions. You may not use all the pretzel breading.
Add the Broccoli
Add broccoli to empty half of baking sheet. Toss with half the garlic (reserve remaining for sauce), half the Parmesan (reserve remaining for topping), 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread broccoli into a single layer on its side.
Roast the Chicken and Broccoli
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees and broccoli is tender, 17-20 minutes.
Sprinkle roasted broccoli with reserved Parmesan.
If using grass-fed sirloin steaks, roast in hot oven until steaks reach a minimum internal temperature of 145 degrees, 16-20 minutes. If using salmon, roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes. If broccoli needs more time, carefully transfer salmon to a plate and return broccoli to hot oven until tender, 3-5 minutes.
Make Sauce and Finish Dish
In another mixing bowl, combine honey mustard, sour cream, half the reserved garlic, and a pinch of salt and pepper. Taste, and add remaining garlic if desired.
Plate dish as pictured on front of card, serving chicken on sauce. Bon appétit!
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