Family Meal Kit
Chicken and Sweet Walnut Butter
with Parmesan potatoes and broccoli
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Walnuts), Milk
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Under %{max_calories} calories
Chef
Ryan Pugh
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 4)
- 4 Russet Potatoes
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 12 oz. Broccoli Florets
- 1 Shallot
- 1 fl. oz. Honey
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1 oz. Butter
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1 oz. Walnut Halves
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1 oz. Grated Parmesan Cheese
- 1 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.
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Nutrition (per serving) jOQnKn3A
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Calories560
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Carbohydrates49g
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Net Carbs44g
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Fat24g
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Protein39g
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Sodium1160mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 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
Customize It Instructions
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 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
Peel and slice potatoes into 1/4" rounds.
Coarsely chop walnuts.Cut broccoli into bite-sized pieces.Peel and slice shallot into 1/4" slices.Pat chicken dry and season both sides with a pinch of salt and pepper. -
2 Start the Vegetables
Place potato rounds on prepared baking sheet and toss with 1 Tbsp. olive oil, half the cheese (reserve remaining for topping), half the garlic salt (reserve remaining for broccoli), a pinch of salt, and 1/4 tsp. pepper. Spread potatoes into an even layer.
Roast in hot oven until beginning to brown, 10-15 minutes.While potatoes roast, continue recipe. -
3 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. -
4 Finish the Vegetables
After 10-15 minutes, carefully remove baking sheet from oven.
Push potatoes to one side of sheet and evenly top with remaining cheese.Combine broccoli and shallots on now-empty side of baking sheet. Toss with 2 tsp. olive oil, remaining garlic salt, and a pinch of salt and pepper. Spread into an even layer on their side. Sheet will be hot! Use a utensil.Roast again in hot oven until vegetables are tender and browned, 10-15 minutes.While vegetables roast, continue recipe. -
5 Make Walnut Butter and Finish Dish
In a mixing bowl, combine softened butter, walnuts, and honey.
Plate dish as pictured on front of card, topping chicken with walnut butter. Bon appétit!
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