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
Prepare The Ingredients
Peel, trim, and cut carrot into ¼" slices on an angle. (Time: 1:41)
Crush butter crackers
Coarsely chop pecans
Roast the Vegetables
"Place carrots and on prepared baking sheet and toss with 2 tsp. olive oil , ¼ tsp salt and a pinch of pepper.
Spread into a single layer and roast until fork-tender, 15-17 minutes."
Make Topping And Roast The Chicken
In a bowl, combine crushed crackers and parmesan.
Pat chicken breasts dry, and season both sides with creole seasoning and pinch of salt and pepper.
Spread mayo even onto tops of chicken breasts. Place chicken on prepared baking sheet and divide cracker mixture between chicken, piling on top. Press to adhere. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 15-17 minutes.
Finish The Dish
Plate dish as pictured on front of card, topping carrots with chopped pecans. Bon appétit!
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