Meal Kit

Pine Nut Crusted Chicken

with roasted Greek potatoes and green beans

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Tree Nuts

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 1 Lemon
  • Info
    1 fl. oz. Liquid Egg
  • 4 Parsley Sprigs
  • Info
    ½ oz. Pine Nuts
  • 6 oz. Green Beans
  • Info
    1 oz. Feta Cheese Crumbles
  • 2 Boneless Skinless Chicken Breasts
  • Info
    ¼ cup Panko Breadcrumbs

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

Cooking Guidelines

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
  1. 1

    Prepare the Ingredients

    Trim ends off green beans. Zest and halve lemon. Cut one half into two wedges and juice the other half. Peel potatoes, halve lengthwise, and cut into ½" half-moons. Mince parsley, both stems and leaves. Coarsely crush or chop pine nuts. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

  2. 2

    Roast the Potatoes

    Add potatoes, 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper to prepared baking sheet. Toss to coat and spread into a single layer. Roast until golden brown and tender, 12 minutes. Potatoes will finish cooking in a later step. Carefully, move potatoes to one side to make room for chicken. While potatoes roast, bread chicken.

  3. 3

    Bread the Chicken

    Add liquid egg to a medium mixing bowl and panko breadcrumbs and pine nuts to a second medium mixing bowl. Dip chicken breasts in liquid egg, coating completely. Shake off excess and dip chicken breasts in pine nut-panko mixture. Any extra pine nut-panko mixture should be pressed into chicken afterward.

  4. 4

    Cook the Chicken

    Heat a medium non-stick pan over medium heat and add 2 Tbsp. olive oil. Add chicken breasts to hot pan and cook until browned, 2-3 minutes per side. Transfer to baking sheet with potatoes, place on open side, and sprinkle ¼ tsp. salt. Roast until browned and chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes. Sprinkle potatoes with 1 tsp. lemon zest, 1 tsp. lemon juice, feta cheese, and parsley (reserve a pinch for garnish). Wipe pan clean and reserve.

  5. 5

    Cook the Green Beans

    Return pan used to cook chicken to medium-high heat, add 1 tsp. olive oil, green beans, ¼ tsp. salt, and ¼ tsp. pepper to hot pan. Cook, stirring often, until lightly charred, 2 minutes. Add ¼ cup water and cook, stirring often, until bright green and crisp-tender, 2-4 minutes.

  6. 6

    Finish the Dish

    Sprinkle remaining parsley on chicken breasts. Set green beans, Greek potatoes, and chicken breast on a plate and squeeze lemon wedge over to taste.

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