Meal Kit

Roasted Bone-In Chicken Breast with Roasted Garlic Herb Demi

and tomato fennel couscous

Prep & Cook Time: 60+ min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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)

  • 16 oz. Bone-in Skin-On Chicken Breasts
  • 1 Fennel Bulb
  • 2 Roma Tomato
  • Info
    ¾ cup Pearl Couscous
  • Info
    1 oz. Butter
  • 2 Green Onion
  • Info
    4 tsp. Chicken Demi-Glace Concentrate
  • Info
    1 Tbsp. Sun-Dried Tomato Pesto
  • 4 Garlic Clove
  • 2 tsp. Chimichurri Seasoning

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
    910
  • Carbohydrates
    63g
  • Net Carbs
    59g
  • Fat
    47g
  • Protein
    58g
  • Sodium
    1860mg

Recipe Steps

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

    prep

    slice and separate green onion

    dice tomato 1/4 inch

    mince garlic

    dice fennel 1/2 inch

    cut butter into 4 pieces

  2. 2

    cooking chicken

    medium non stick, medium high 2 t oil

    season 1/4 t salt and pinch pepper

    sear 4-5 minutes, transfer to oven to finish

  3. 3

    making cous cous

    bring 4 cups water to a boil

    add cous cous once boiling and cook for 5-6 minutes, until tender, drain

    while waiting for water to boil, use same pan from chicken dont wipe, add fennel, sear 3 minutes, stir, add 1/4 t salt and cook 3-4 minutes and stir

    add 1/4 garlic, cook 30 seconds

    add tomatoes remove from heat

    once cous cous is cooked and strained return to pan, fold in fennel tomato mixture, green onion tops 1/4 t salt, 3 pieces of butter, and 1/2 of chimichurri seasoning

  4. 4

    cooking sauce

    same pan from fennel, wipe clean, medium heat add 2 t oil, remaining garlic and bottoms of green onions cook for 1 minute, add chimichurri cook for 30 seconds, add 2T water, demi and remaining butter cook for 1 minute until reduced by 1/2

  5. 5

    plate

    plate

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