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
Herbaceous pesto and rich butter are some of the most delightful flavors there are. Put together and over a succulent chicken breast? We're past "delight" and into "divine."
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
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
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 to hot pan and stir in 1 Tbsp. water and a pinch of salt.
Cover, and cook until water is almost completely evaporated, 5 minutes. Uncover, and stir occasionally until tender, 2-3 minutes.
Remove from burner and stir in 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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