with creamed spinach and roasted garlic-herb red potatoes
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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.
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 potatoes
Quarter potatoes. Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil. Spread into a single layer and roast in hot oven until potatoes are tender and browned, 18-20 minutes, flipping halfway through cooking.
make the butter
Coarsely chop roasted tomatoes.
Combine butter, tomatoes, and a pinch of pepper.
prepare the chicken
On a separate cutting board, cover chicken with plastic wrap and pound with a heavy object into an even ⅓" thickness. Feel free to use a disposable gallon-size bag instead of wrap. Season chicken on both sides with ¼ tsp. salt and a pinch of pepper.
Dredge chicken with panko, pressing gently to adhere.
cook the chicken
Line a plate with paper towel. Place a large non-stick pan over medium heat. Add 1 Tbsp. olive oil. Carefully, add chicken to hot oil. Cook 5-7 minutes per side, until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes. Remove chicken to towel-lined plate.
cook the spinach and finish the dish
Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil.
Add spinach to hot pan and cook 1-2 minutes, stirring often. Remove from burner and stir in parmesan and a pinch of pepper.
Plate as pictured on front of card. Garnish chicken with butter.
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