Family Meal Kit
Premium
Chicken Paillard
with thyme cottage fries and broccoli
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
Chef
Nigel Palmer
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)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 18 oz. Yukon Potatoes
- 8 oz. Broccoli Florets
- 8 oz. Grape Tomatoes
- 1 Lemon
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2 oz. Grated Parmesan Cheese
- 1 Shallot
- ½ oz. Parsley
- 1 tsp. Garlic Salt
- 3 Thyme Sprigs
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) pOMypvOX
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Calories440
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Carbohydrates34g
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Net Carbs28g
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Fat18g
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Protein39g
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Sodium1260mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Zester
- 1 Plate
- 1 Mallet
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, 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 3-4 minutes per side.
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1 Prepare the Ingredients
Thinly slice potatoes into 1/4" rounds.
Cut broccoli into bite-sized pieces.Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.Zest lemon, halve, and juice.Mince parsley (no need to stem).Stem and mince thyme.Peel and halve shallot. Cut into 1/2" slices. -
2 Start the Cottage Fries
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, half the garlic salt (reserve remaining for tomatoes), and 1/4 tsp. pepper. Spread into an even layer.
Roast in hot oven, 10 minutes.While potatoes roast, continue recipe. -
3 Prepare the Chicken
Pat chicken dry.
Cover with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.Season chicken on both sides with 1/4 tsp. salt and 1/4 tsp. pepper. -
4 Add Broccoli and Finish Cottage Fries
After 10 minutes, carefully remove sheet from oven. Evenly top potatoes with thyme and half the cheese (reserve remaining for chicken) and push to one side of sheet. Potatoes will be hot! Use a utensil.
Add broccoli and shallots to now-empty side of sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Spread into a single layer on their side.Roast in hot oven until vegetables are tender and browned, 14-16 minutes.While vegetables roast, continue recipe. -
5 Cook Chicken and Sauce and Finish Dish
Place a large non-stick pan over medium-high 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, 2-3 minutes per side.
Reduce heat to medium and transfer chicken to a plate.Add 2 tsp. olive oil, tomatoes, 1 Tbsp. lemon juice, and remaining garlic salt to pan. Stir occasionally until tomatoes soften, 3-5 minutes.Remove from burner.Add chicken, parsley, lemon zest (to taste), and remaining cheese. Gently flip chicken until coated and combined.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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