Meal Kit
Creamed Spinach Chicken
with butter-roasted carrots and zucchini
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 carbsOver 30g protein
- Gluten-Smart
Chef
Sarah Thomsen
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
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4 fl. oz. Cream Sauce Base
- 8 oz. Carrot
- 1 Zucchini
- 1 Onion
- 1 Lemon
- 2 oz. Baby Spinach
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¾ oz. Roasted Garlic & Herb Butter
- 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) o30QKzP0
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Calories510
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Carbohydrates23g
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Net Carbs18g
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Fat30g
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Protein39g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Start the Vegetables
Peel, trim, and cut carrot into 1" slices on an angle.
Place carrots and 2 tsp. olive oil on prepared baking sheet. Massage oil into carrots. Spread into an even layer.Roast in hot oven until tender, 15-20 minutes.While carrots roast, continue recipe. -
2 Prepare the Ingredients
Coarsely chop spinach.
Trim zucchini ends, halve lengthwise, and cut into 1/2" slices. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.Stem and mince thyme.Halve lemon. Cut one half into wedges and juice the other half.Halve and peel onion. Mince one half and cut other half into 1" slices.Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
3 Start the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan and sear until browned, 2-4 minutes on one side.Remove from burner. -
4 Finish the Chicken and Vegetables
Carefully remove baking sheet from oven.
Add zucchini, onion slices, a pinch of salt, and butter to sheet with carrots. Gently toss to combine. Push vegetables to one side of baking sheet. Vegetables will be hot! Use a utensil.Transfer chicken, seared-side up, to now-empty side of baking sheet. Reserve pan; no need to wipe clean.Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.Carefully remove from oven. Top vegetables with thyme and gently toss to combine.While dish roasts, continue recipe. -
5 Make Creamed Spinach and Finish Dish
Return pan used to sear chicken to medium heat and add 2 tsp. olive oil.
Add minced onions to hot pan and stir occasionally until tender, 1-2 minutes.Add spinach and cream base. Bring to a simmer.Once simmering, stir often until spinach is wilted, 1-2 minutes.Remove from burner. Stir in 1 tsp. lemon juice.Plate dish as pictured on front of card, topping chicken with creamed spinach. Squeeze lemon wedges over to taste. Bon appétit!
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