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
Cook the Wild Rice
Bring a medium pot with wild rice and 1½ cups water to a boil.
Lower to a simmer, cover, and cook until tender, 20-23 minutes.
Remove from burner, fluff, and set aside covered.
While rice cooks, start chicken.
Start the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan, skin side down, and cook until skin is browned and crispy, 5-6 minutes.
Flip chicken and cook, 4 minutes.
Remove chicken to one side of prepared baking sheet. Wipe pan clean and reserve.
Prepare the Ingredients
Trim bottom end from broccolini and cut into 2" lengths.
Peel and halve shallot. Cut into ½" slices.
Place broccolini and shallot on empty half of baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into an even layer on one side (some overlap is ok).
Roast the Vegetables and Chicken
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-17 minutes.
Rest roasted chicken, 2 minutes.
While chicken rests, make sauce.
Make Sauce and Finish Dish
Combine ¼ cup water and cornstarch.
Return pan used to cook chicken to medium heat. Add oranges and their juice, cornstarch mixture, demi-glace, and a pinch of salt to hot pan. Bring to a boil.
Once boiling, stir occasionally until thickened, 1-2 minutes.
Remove from burner and swirl in butter.
Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!
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