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
A note about serious food allergies
In the world of tomatoes (or tomahtoes), one can easily wrap their culinary mind around tomato sauce; that's as elementary as ABC. Ketchup? C'mon, man, give us a challenge. How about… tomato jam? Made with sweet brown sugar and a splash of acid with lemon juice, you'll watch as our friends the tomatoes (or tomahtoes) break up and become a sticky, thick, delicious jam, perfect for the bone-on skin-on chicken breast that accompanies it.
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
Core tomatoes and cut into ¼" dice.
Halve and peel onion. Slice halves into thin strips.
Trim woody ends off asparagus and cut into 1” lengths.
Halve and juice lemon.
Pat chicken breasts dry, and season both sides with half the garlic salt (reserve remaining for vegetables) and a pinch of pepper.
Sear the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken breasts to hot pan, skin side down, and sear undisturbed until golden brown, 2-3 minutes per side.
If using antibiotic-free chicken breasts, follow same instructions.
Transfer chicken to one half of prepared baking sheet, skin side up. Chicken will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Finish Chicken and Cook Vegetables
Roast chicken breasts in hot oven, 15 minutes.
Remove from oven.
If using antibiotic-free chicken breasts, do not roast. Start with instructions below.
Carefully place asparagus and onion on empty half of baking sheet. Top with 2 tsp. olive oil, remaining garlic salt, and a pinch of pepper. Spread into a single layer on their side. Roast again until chicken reaches a minimum internal temperature of 165 degrees and vegetables are tender, 9-13 minutes.
If using antibiotic-free chicken breasts, follow same instructions and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Tent roasted chicken and vegetables with foil.
Make the Tomato Jam
Return pan used to sear chicken to medium heat.
Add tomatoes, brown sugar, 2 tsp. lemon juice, ¼ tsp. salt, and a pinch of pepper to hot pan and stir to combine.
Bring to a simmer and stir occasionally, breaking up tomatoes with a spoon, until slightly thickened, 5-7 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, placing chicken on tomato jam and garnishing vegetables with Parmesan. Bon appétit!
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