Roasted Chicken & Tomato Jam

with Parmesan-topped asparagus and red onion

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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 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.

In Your Box (serves 2)

  • 1 Red Onion
  • 1 tsp. Garlic Salt
  • 1 Lemon
  • 2 Roma Tomatoes
  • 12 oz. Asparagus
  • Info
    1 oz. Shaved Parmesan
  • 16 oz. Bone-in Skin-On Chicken Breasts
  • ½ oz. Light Brown Sugar

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
    448
  • Carbohydrates
    27g
  • Fat
    23g
  • Protein
    33g
  • Sodium
    1475mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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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