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
A note about serious food allergies
Sometimes you want your flavors exotic, wild, and new, and sometimes you just want familiar tastes. This weekday meal has flavors you've known all your life: tart lemon, creamy roasted garlic, sweet apple. But we can't just leave you with nothing new or exciting on your plate. Fennel gives this salad a wonderful crunch, and the roasted beets add a mellow earthiness. Familiarity doesn't always breed contempt; sometimes, it breeds deliciousness!
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 Oven-Safe Pan
Before You Cook
Roast the Garlic
Place garlic on a piece of foil and add 1 tsp. olive oil. Fold foil around garlic, making a pouch. Place pouch, opening side up, directly on oven rack. Roast until soft and lightly caramelized, 15-18 minutes. Open pouch and cool 5 minutes, then mince into a chunky paste. While garlic roasts, prepare ingredients.
Prepare the Ingredients
Trim top and bottom of fennel bulb, quarter lengthwise, remove tough core from each slice, and cut into 1" dice. Quarter apple and remove core. Cut into 1" dice. Halve lemon lengthwise. Cut one half into four wedges and juice other half. Trim ends off beet, peel, and cut into ½" dice. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Roast the Vegetables
Place beet on ¼ of prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread beet into a single layer on their ¼ and roast 5 minutes. Remove from oven, and carefully place fennel, apple, 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper on empty area of baking sheet. Toss and spread into a single layer separate from beet. Roast until vegetables are tender and browned, 18-22 minutes. While vegetables roast, make vinaigrette and coating.
Make Vinaigrette and Coating
In a small mixing bowl, whisk together 2 Tbsp. olive oil, 1 Tbsp. lemon juice, and a pinch of salt and pepper. Set aside. In another small mixing bowl, mix panko and 1 tsp. olive oil until panko is coated evenly.
Cook the Chicken
Place a medium oven-safe pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned, 3-4 minutes. Flip chicken and remove from burner. Smear roasted garlic on each chicken breast and top with panko-olive oil mixture. Sprinkle with a pinch of salt and place pan in oven. Roast until panko is golden brown and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes.
Plate the Dish
Place vegetables on plate. Place chicken next to vegetables. Drizzle vinaigrette over vegetables and around plate. Garnish with lemon wedges.
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