Roast Chicken with Smoked Gouda Spinach

and lemon-butter potatoes

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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)

  • 12 oz. Yukon Potato
  • 2 Green Onions
  • 1 Lemon
  • 1 Garlic Clove
  • 2 Boneless Skinless Chicken Breasts
  • Info
    ⅗ oz. Butter
  • 5 oz. Baby Spinach
  • Info
    4 fl. oz. 2% Milk
  • Info
    2 oz. Smoked Gouda Slices
  • Info
    ½ oz. Flour (2 tsp. 5g/.18 oz.)

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
    592
  • Carbohydrates
    45g
  • Fat
    21g
  • Protein
    53g
  • Sodium
    896mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare the Ingredients

    Cut each potato into eight wedges. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Zest lemon, halve, and juice. Finely mince garlic. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  • 2

    Roast the Potatoes

    Toss potatoes on prepared baking sheet with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Use your hands to rub oil into potatoes and spread into a single layer. Roast until tender and easily pierced, 18-22 minutes, flipping potatoes once after 10 minutes. Toss cooked potatoes, garlic, half the butter (reserve remaining for spinach), green portions of green onions, 2 tsp. lemon juice, 1tsp. loosely packed lemon zest in a large mixing bowl until butter melts and coats potatoes evenly. While potatoes roast, cook chicken.

  • 3

    Cook the Chicken

    Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and chicken breasts to hot pan. Cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 3-5 minutes on each side. Remove chicken to a plate and season with ¼ tsp. salt. Reserve pan; no need to wipe clean.

  • 4

    Start the Creamed Spinach

    Return pan used to sear chicken to medium-high heat. Add remaining butter, white portions of green onion, and spinach to hot pan. Stir occasionally until spinach is wilted, 1-2 minutes.

  • 5

    Finish the Creamed Spinach

    Add flour and stir until absorbed. Add milk and Gouda to pan with spinach. Stirring occasionally until cheese is melted and cream is slightly thickened, 2-4 minutes. Add ¼ tsp. salt.

  • 6

    Finish the Dish

    Pour creamed spinach on a plate. Place chicken on top of spinach and surround with potatoes. Garnish potatoes with lemon zest.

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