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.
You Will Need
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
Trim bottom end from broccolini.
Zest and halve lemon. Cut one half into wedges and juice the other half.
Peel and halve shallot. Slice thinly.
Finely chop almonds.
Combine almonds and lemon zest in another mixing bowl. Set aside.
Combine 2 tsp. lemon juice and garlic oil in a mixing bowl. Set aside.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Roast the Broccolini
Place broccolini and shallot on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into broccolini.
Spread into a single layer and roast in hot oven until lightly charred, 12-15 minutes.
Drizzle roasted broccolini with garlic-oil mixture. Top with almond-lemon zest mixture.
While broccolini roasts, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 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. Wipe pan clean and reserve.
Make the Fondue
Tear cheese into four pieces.
Return pan used to cook chicken to medium heat. Combine ¼ cup water and cream cheese in hot pan and bring to a simmer, stirring often.
Once simmering, cook until cream cheese is mostly melted. Stir in cheese, one torn piece at a time, until sauce is smooth. If too thick, add water, 1 tsp. at a time, until desired texture is reached.
Remove from burner and stir in chives.
Finish the Dish
Plate dish as pictured on front of card, garnishing with red pepper flakes (to taste). Squeeze lemon wedges over to taste. Bon appétit!
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