Meal Kit
Rose and Mary's Chicken
with Parmesan-herb potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Fiber RichOver 30g protein
- Gluten-Smart
- Mediterranean
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 8 oz. Carrot
- 1 Lemon
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1 oz. Grated Parmesan Cheese
- 2 Garlic Cloves
- 1 Rosemary Sprig
- 1 tsp. Italian Seasoning Blend
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.
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Nutrition (per serving)
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Calories670
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Carbohydrates48g
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Net Carbs42g
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Fat35g
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Protein45g
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Sodium1880mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Zester
- 1 Plate
- 1 Peeler
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Follow same instructions.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Start the Vegetables
Cut potatoes into 1/2” dice.
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.Roast in hot oven, 10 minutes.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Stem and mince rosemary.Zest and halve lemon. Cut one half into wedges and juice the other half.Mince garlic.Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
3 Finish the Vegetables
After 10 minutes, carefully remove sheet from oven. Stir potatoes and push to one side of sheet. Sheet will be hot! Use a utensil.
Place carrots on now-empty side of sheet and top with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Stir to coat and spread into an even layer on their side. Sheet will be hot! Use a utensil.Roast in hot oven until vegetables are browned and tender, 15-20 minutes.Carefully remove from oven and transfer potatoes to a mixing bowl. Add Italian seasoning and cheese. Stir to combine.Add 1 tsp. lemon zest and 1 tsp. lemon juice to carrots. Stir until combined. Sheet will be hot! Use a utensil.While vegetables roast, continue recipe. -
4 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Transfer chicken to a plate. Keep pan over medium heat; no need to wipe clean. -
5 Make Sauce and Finish Dish
Add 2 tsp. olive oil and garlic to hot pan. Stir occasionally until garlic is fragrant, 30-60 seconds.
Add cream base and 1 tsp. rosemary (to taste). Stir to combine and bring to a simmer.Once simmering, stir in a pinch of salt and pepper until sauce is slightly thickened, 2-3 minutes.If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Slice chicken, if desired. Squeeze lemon wedges over to taste. Bon appétit!
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