Meal Kit
Tarragon Creme Chicken
with honey-roasted beets & butternut squash
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cubed Butternut Squash
- 4 oz. Red Beet
- 2 oz. Creme Fraiche
- ½ fl. oz. Honey
- ½ oz. Baby Arugula
- 2 tsp. Savory Seasoning
- 0.14 oz. Lemon Juice
- 1 Tarragon Sprig
- ½ tsp. Garlic and Parsley Seasoning
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.
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Nutrition (per serving)
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Calories450
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Carbohydrates30g
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Net Carbs25g
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Fat20g
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Protein38g
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Sodium1570mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 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
Customize It Instructions
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If using antibiotic free chicken, follow same instructions.
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If using filets mignon, 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.
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1 Prepare the Ingredients
Halve any large butternut squash pieces to roughly match smaller pieces.
Stem and mince tarragon.Trim ends off beet, peel, and cut into 1/2" dice. Beets are delicious, but tend to stain. Save beets for the end when preparing ingredients, and clean your cutting board after preparing.Pat chicken dry. Season both sides with garlic and parsley seasoning and a pinch of salt and pepper. -
2 Roast the Vegetables
Place beets and butternut squash on prepared baking sheet. Toss with 2 tsp. olive oil, half the savory seasoning (remaining is yours to use as you please!), and 1/4 tsp. salt. Spread into a single layer.
Roast in hot oven until vegetables are tender, 18-22 minutes.Carefully remove from oven. Stir in honey until combined. Sheet will be hot! Use a utensil.While vegetables roast, continue recipe. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
4 Make the Crema
In a mixing bowl, combine 1 tsp. tarragon, softened creme fraiche, half the lemon juice (reserve remaining for arugula), a pinch of salt and pepper, and 2 tsp. water. Set aside.
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5 Dress Arugula and Finish Dish
In another mixing bowl, combine arugula, 1/2 tsp. olive oil, a pinch of salt, and remaining lemon juice.
Plate dish as pictured on front of card, topping chicken with crema. Garnish vegetables with arugula. Bon appétit!
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