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
Prepare The Ingredients
Peel and cut sweet potato into 1" dice.
Stem kale and coarsely chop
thinly slice figs and soak in ¼ cup water.
Cook The Sweet Potatoes
Bring a medium pot with sweet potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes. Drain potatoes in a colander and return to pot.
While potatoes cook, prepare the kale.
Cook The Kale and Chicken
In a large nonstick pan over medium high heat, add 2 tsp olive oil. Add kale and half the garlic salt and cook until wilted and softened, 3-4 minutes. Add minced garlic and cook 1 minute. Remove from heat and transfer to a plate. Reserve pan; no need to wipe clean,
Pat chicken breasts dry, and season both sides with a pinch of pepper. In the same pan over medium heat add 1 tsp olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner. Reserve pan; no need to wipe clean.
While chicken cooks, finish sweet potatoes.
Finish Sweet Potatoes and Make Sauce
Mash potatoes in pot with butter, remaining garlic salt, and half the parmesan. Stir in cooked kale. Transfer mixture to prepared baking dish and top with panko and remaining parmesan. Roast in oven until cheese is melted, 4-5 minutes.
In the same pan used for chicken over medium heat, add dried figs, fig preserves, 2 tablespoons water and a pinch of salt. Bring to a simmer. Remove from heat.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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