Meal Kit

Roasted Tomato Chicken Kiev

with creamed spinach and roasted garlic-herb red potatoes

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

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

In Your Box (serves 2)

  • 5 oz. Baby Spinach
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 oz. Roasted Red Tomatoes
  • Info
    ¼ cup Italian Panko Blend
  • 12 oz. Red Potatoes
  • 1 tsp. Garlic Pepper
  • Info
    ½ oz. Grated Parmesan
  • Info
    1 oz. Butter

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
    609
  • Carbohydrates
    44g
  • Fat
    27g
  • Protein
    46g
  • Sodium
    1421mg

Recipe Steps

Before You Cook

Cooking Guidelines

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
  1. 1

    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.

  2. 2

    make the butter

    Coarsely chop roasted tomatoes. Combine butter, tomatoes, and a pinch of pepper.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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