Meal Kit

Spinach-Artichoke Chicken

with roasted cauliflower and zucchini

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein

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In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Cauliflower Florets
  • 1 Zucchini
  • Info
    1 oz. Cream Cheese
  • 1 oz. Artichoke Hearts
  • Info
    1 oz. Shredded Mozzarella
  • ½ oz. Baby Spinach
  • ½ tsp. Garlic Salt

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Non-Stick Pan
  • 1 Mixing Bowl

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

  • If using filets mignon or sirloin steak, 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.

  1. 1

    Prepare the Ingredients

    Break cauliflower into bite-sized pieces.

    Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.

    Drain artichokes. Squeeze out liquid and coarsely chop.

    Pat chicken dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

  2. 2

    Roast the Vegetables

    Place cauliflower and zucchini on prepared baking sheet and toss with 1 Tbsp. olive oil, garlic salt, and 1/4 tsp. pepper. Spread into a single layer.

    Roast in hot oven until tender, 18-22 minutes.

    While vegetables roast, continue recipe.

  3. 3

    Make the Topping

    Place a medium oven-safe non-stick pan over medium heat. Add 1 tsp. olive oil and spinach to hot pan. Stir occasionally until spinach is wilted, 1-2 minutes.

    Remove from burner. Transfer spinach to a mixing bowl. Stir in artichokes, shredded cheese, softened cream cheese, and 1/4 tsp. pepper until combined. Set aside.

    Wipe pan clean and reserve.

  4. 4

    Sear and Top the Chicken

    Return pan used to wilt spinach to medium-high heat. Add 1 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned on one side, 3-4 minutes.

    Flip chicken and cook undisturbed, 2 minutes.

    Remove from burner. Chicken will finish cooking in a later step. Carefully spread topping evenly over chicken.

  5. 5

    Roast Chicken and Finish Dish

    Transfer chicken to hot oven and roast until topping is lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes.

    Carefully remove from oven. Pan handle will be hot! Use an oven mitt.

    Plate dish as pictured on front of card. Bon appétit!

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