Meal Kit
Broccoli Cheddar-Stuffed Chicken
with roasted garlic carrots and zucchini
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Gluten-Smart
- Mediterranean
Chef
Jimmy Shay
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. Carrots
- 1 Zucchini
- 1 Lemon
- 4 oz. Broccoli Florets
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2 oz. Shredded Cheddar Cheese
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2 oz. Cream Cheese
- 2 Garlic Cloves
- ½ tsp. Poultry 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) DOLRRvP8
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Calories550
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Carbohydrates23g
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Net Carbs17g
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Fat30g
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Protein46g
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Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 2 Mixing Bowls
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Zester
- 1 Peeler
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
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1 Start the Vegetables
Peel carrots and cut into 1/2"-thick fries. Place carrots on one prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer.
Halve garlic. Place garlic halves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic. Place garlic pouch, opening-side up, in an empty spot on baking sheet.Roast in hot oven, 10 minutes.While vegetables roast, continue recipe. -
2 Prepare the Ingredients
Trim zucchini ends, quarter lengthwise, and seed. Cut into 3-4" sticks. In a mixing bowl, combine zucchini, 1 tsp. olive oil, and a pinch of salt. Toss to coat. Set aside. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Zest and halve lemon. Cut one half into wedges and juice the other half.Finely chop broccoli.Pat chicken dry. On a separate cutting board, hold knife blade parallel to the board and carefully make a lengthwise cut through the center of the meat, using your free hand to steady meat. Stop short of opposite edge of chicken so chicken remains in one piece. Open chicken as you would a book. -
3 Make Filling and Prepare Chicken
Place broccoli in a microwave-safe bowl. Microwave until broccoli is very tender, 2-4 minutes.
Carefully remove from microwave. Drain excess liquid from broccoli. Add cream cheese, half the shredded cheese (reserve remaining for topping), and a pinch of salt and pepper to bowl with broccoli. Stir to combine.Evenly divide filling between chicken breasts. Carefully fold over chicken, keeping the filling inside. Transfer chicken to second prepared baking sheet and top with poultry seasoning. -
4 Roast the Chicken
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.
Carefully remove from oven. Top chicken with remaining shredded cheese.Roast again in hot oven until cheese has melted, 3-5 minutes.Carefully remove from oven. Rest, 5 minutes.While chicken roasts, continue recipe. -
5 Finish Vegetables and Finish Dish
After 10 minutes, carefully remove carrots from oven and push to one side of sheet. Add zucchini to now-empty side of sheet and spread into an even layer. Sheet will be hot! Use a utensil.
Roast in hot oven until vegetables are browned and tender, 10-15 minutes.Carefully remove garlic from foil pouch and transfer to another mixing bowl. Mash until garlic turns into a smooth paste. If garlic is lightly browned and tender before vegetables are done roasting, feel free to carefully remove from oven sooner!Transfer vegetables to bowl with roasted garlic paste. Add 1 tsp. lemon zest and 1 tsp. lemon juice (add more to taste, if desired).Plate dish as pictured on front of card, squeezing lemon wedges over to taste. Bon appétit!
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