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
A note about serious food allergies
Most people like the plain Jane boneless, skinless chicken breasts. But not us, and not you… we love the “complication” of skin and bones. Complication, puh; the bones and the skin protect the juiciness of the breast, and the roasted skin brings both texture and flavor to the game. This is bone-in, skin-on chicken at is finest, seared, then seasoned, then roasted to perfection. Sweet pears and delightful Brussels sprouts compliment the “complicated” chicken with sweet and salty flavors.
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
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim stems off Brussels sprouts and thinly slice.
Quarter pear lengthwise, core, and cut into ½" slices.
Peel and halve shallot. Cut into ¼" slices.
Coarsely chop walnuts.
Toast the Walnuts
Place a large non-stick pan over medium heat.
Add walnuts to hot, dry pan and stir occasionally until lightly browned and aromatic, 3-5 minutes.
Once aromatic, immediately remove walnuts to a plate.
Wipe pan clean and reserve.
Cook the Chicken
Pat chicken breasts dry.
Return pan used to toast walnuts to medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook undisturbed until browned, 4-5 minutes.
Transfer chicken, seared side up, to prepared baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Reserve pan; no need to wipe clean.
While chicken roasts, cook vegetables.
Cook the Vegetables
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add Brussels sprouts to hot pan and stir occasionally until browned, 2-4 minutes.
Add shallot, pear, and a pinch of salt. Stir occasionally until softened and tender, 4-6 minutes.
Season with ¼ tsp. salt and a pinch of pepper. Remove from burner.
Finish the Dish
In a mixing bowl, combine chives and dressing.
Plate dish as pictured on front of card, placing chicken on dressing and garnishing vegetables with toasted walnuts. Bon appétit!
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