Roasted Red Pepper Pesto Chicken

with herbed ricotta potato cakes and roasted broccolini

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat

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

Taters, spuds, Idaho's finest… you've had them all ways. You've had them as fries, home fries, curly fries, mashed, baked, scalloped, hash browns, and tots of tater. You'd even be so bold as to say you've had potato pancakes. But… potato cakes? Have we stumped you? With a "frosting" of ricotta and basil oil, these are cakes are thick, potato-y, and delicious. Now, you've had them all ways. Tip: Easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 2 Garlic Cloves
  • 12 oz. Yukon Potatoes
  • Info
    ¼ cup Chicken Breading
  • 8 oz. Broccolini
  • ½ fl. oz. Basil Oil
  • Info
    2 Tbsp. Roasted Red Pepper Pesto
  • ¼ oz. Parsley
  • Info
    2 oz. Ricotta

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
    684
  • Carbohydrates
    48g
  • Fat
    33g
  • Protein
    49g
  • Sodium
    1705mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Mixing Bowl

Before You Cook

  • 1

    Cook the Potatoes

    Peel potatoes and cut into small chunks. Bring a medium pot with diced potatoes covered in water to a boil over medium-high heat. Cook until tender, 10-12 minutes. Drain potatoes in a colander and return to pot. Set aside. While potatoes cook, prepare ingredients.

  • 2

    Prepare the Ingredients

    Trim bottom end from broccolini and cut into 2" lengths. Mince garlic. Mince parsley, leaves and stems. In a mixing bowl, combine ricotta, parsley, basil oil, and a pinch of salt and pepper. Set aside. Pat chicken breasts dry.

  • 3

    Roast the Chicken and Broccolini

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes. Transfer chicken, seared side up, to one half of prepared baking sheet. Wipe pan clean and reserve. Toss broccolini with 2 tsp. olive oil and a pinch of salt and pepper on empty half of baking sheet. Spread into a single layer on their side. Roast in hot oven until broccolini is tender and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes. While chicken and broccolini roast, prepare potato cakes.

  • 4

    Make the Potato Cakes

    Add chicken breading, garlic, ¼ tsp. salt, and a pinch of pepper to pot with potatoes. Mash until chunky. Form into four patties, about 3"-wide. If potato mixture is too dry to form cakes, return to pot and add water 1 Tbsp. at a time until desired consistency is reached.

  • 5

    Cook Potato Cakes and Finish Dish

    Return pan used to sear chicken to medium heat and add 2 Tbsp. olive oil. Add potato cakes to hot pan and cook until browned, 2-3 minutes per side. Remove from burner. Plate dish as pictured on front of card, topping chicken with red pepper pesto and potato cakes with ricotta mixture. Bon appétit!

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