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
“Going green” doesn't just mean remembering to separate your bottles, or rooting for certain Michigan sports teams. In this meal, going green means bringing the flavor in all sorts of unique and colorful ways. Chicken breasts are smothered in flavorful, herbaceous pesto and crispy panko, then baked. Broccoli is mashed with nutty Parmesan and formed into "tots" that are beautiful in color and bountiful in flavor. A tomato and garlic sauce adds a touch of red, just in case you were hankering for Christmas-in-July colors. This meal is so pretty, its almost a shame to eat it. Note: We said almost.
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 Oven-Safe Pan
Before You Cook
Cook the Broccoli
Cut broccoli into large bite-sized pieces. Add broccoli and one garlic clove (reserve other clove for sauce) to boiling water and cook until broccoli is bright green and very tender, 4-6 minutes. Drain thoroughly in a colander and return to pot. While broccoli boils, mince remaining garlic.
Make the Broccoli Tots
Mash broccoli until mostly smooth. Continue mashing, while adding liquid egg 1 Tbsp. at a time. This prevents egg from scrambling on hot broccoli. Set aside 2 Tbsp. panko and reserve. Stir remaining panko and Parmesan into broccoli. Season with ¼ tsp. salt and a pinch of pepper. Using a tablespoon measure, place scoops of broccoli mix onto prepared baking sheet. Mix should make around 20-25 tots. Wipe pot clean and reserve.
Roast the Broccoli Tots
Roast until broccoli tots firm and browned on bottoms and edges, 23-25 minutes. After tots have roasted 10 minutes, cook chicken.
Sear the Chicken
After tots have roasted 10 minutes, pat chicken dry, and season with ¼ tsp. salt and a pinch of pepper. Heat a medium oven-safe pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned, 2-3 minutes. Flip chicken, remove pan from burner, and top with pesto.
Roast Chicken and Heat Sauce
Top chicken with reserved panko and place pan in oven. Roast until crust has browned and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. Remove from oven. While chicken roasts, add sauce, ¼ cup water, and remaining garlic to pot used for broccoli and place over medium heat. Cook until sauce is starting to bubble, 1-2 minutes. Remove from burner.
Finish the Dish
Place chicken on a plate and set broccoli tots next to chicken. Serve sauce on the side.
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