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
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.
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.
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.
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.
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.
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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