with Parmesan garlic-roasted fingerling potatoes and broccoli
Prep & Cook Time:50-60 min.
Cook Within:5 days
Spice Level:Not Spicy
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
Medium Non-Stick Pan
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
Roast The Potatoes and Broccoli
Halve potatoes lengthwise.
Cut broccoli into bite-sized pieces.
Place potatoes and broccoli on prepared baking sheet and toss with 2 tsp. olive oil, garlic salt, and a pinch of pepper. Massage oil and seasoning into vegetables.
Spread into a single layer and roast in hot oven until golden brown and fork-tender, 18-20 minutes.
While vegetables roast, prepare ingredients.
Prepare Ingredients and Bread Chicken
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Place panko on a plate. Coat chicken evenly with mayonnaise on both sides. Place chicken on panko and flip until coated, pressing gently to adhere.
Cook The Chicken
Place a medium non-stick pan over medium heat and add 4 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.
Make The Sauce
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add white portions of green onions and cook, 1 minute.
Add cream cheese, pesto, green portions of green onions, and ¼ cup water. Bring to a simmer.
Once simmering, stir until combined. Remove from burner.
Finish The Dish
Plate dish as pictured on front of card, topping chicken with sauce and vegetables with Parmesan. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.