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
Roast the Potatoes
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper on prepared baking sheet.
Spread into a single layer and roast in hot oven until golden, 15-18 minutes.
Carefully remove from oven. Toss or gently combine potatoes and herb de Provence. Baking sheet will be hot! Use a utensil.
While potatoes cook, prepare ingredients.
Prepare the Ingredients
Core tomato and cut into ½" rounds.
Pat chicken breasts dry, and season both sides with poultry seasoning.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Top with cheese and cover until melted, 1-2 minutes.
Remove from burner. Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.
Make the Bacon Garlic Aioli
Return pan used to cook chicken to medium heat.
Add bacon to hot pan and stir occasionally until crisp, 1-2 minutes.
Remove from burner. Transfer bacon to a mixing bowl and add garlic aioli. Stir to combine.
Reserve pan; no need to wipe clean.
Toast Buns and Finish Dish
Return pan used to cook bacon to low heat.
Add buns, cut side down, to hot pan. Cook until toasted, 1-2 minutes. Toast buns in batches, if necessary.
Remove from burner.
Plate dish as pictured on front of card, topping bottom bun with bacon garlic aioli, tomato, chicken, arugula, and top bun. Bon appétit!
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