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
Large Non-Stick Pan
Before You Cook
Cook the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Transfer chicken to a plate.
While chicken cooks, cook broccoli.
If using salmon, season flesh-side same amount. Follow same instructions and place in hot pan flesh-side down. Cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side, or 3-5 minutes per side for wild-caught salmon.
Cook the Broccoli
Cut broccoli into bite-size pieces, if necessary.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli and 1 Tbsp. water to hot pan. Cover, and cook until water is almost completely evaporated, 5 minutes. Uncover, and stir occasionally until tender, 2-3 minutes.
Remove from burner and sprinkle with seasoned salt, cheese, and a pinch of pepper.
Make the Butter
In a mixing bowl, combine butter and pesto. Divide into two equal-sized mounds.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with a mound of pesto-butter. Bon appétit!
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