Smoked Gouda Fondue Chicken

with lemon broccolini almondine

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Soy, Tree Nuts

Calories Conscious
Carb Conscious
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)

  • ¼ tsp. Red Pepper Flakes
  • ½ fl. oz. Garlic Oil
  • 6 Chive Sprigs
  • 1 Lemon
  • Info
    1 oz. Smoked Gouda Slices
  • 1 Shallot
  • 12 oz. Broccolini
  • Info
    ½ oz. Smoked Almonds
  • Info
    1 oz. Light Cream Cheese
  • 13 oz. Boneless Skinless Chicken Breasts

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
    549
  • Carbohydrates
    20g
  • Fat
    31g
  • Protein
    48g
  • Sodium
    1492mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls

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

    Prepare the Ingredients

    Trim bottom end from broccolini. Zest and halve lemon. Cut one half into wedges and juice the other half. MInce chives. 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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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