Meal Kit

Crispy Brewpub Mustard Chicken

with thyme-roasted sweet potatoes

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 5 days

Contains: Milk, Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Over 30g protein

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In Your Box (serves 2)

  • 18 oz. Sweet Potato
  • 10 oz. Boneless Skinless Chicken Cutlet
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    1 fl. oz. Brewpub Style Mustard
  • Info
    ½ oz. Grated Parmesan Cheese
  • 2 Green Onions
  • Info
    0.42 oz. Mayonnaise
  • 1 tsp. Onion Salt
  • 1 tsp. Light Chili Powder
  • 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.

  • Nutrition (per serving)

  • Calories
    640
  • Carbohydrates
    63g
  • Net Carbs
    54g
  • Fat
    26g
  • Protein
    37g
  • Sodium
    1740mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

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

  • If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • 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.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side. 

  1. 1

    Roast the Sweet Potatoes

    Cut sweet potato into 1/2"-thick wedges.

    Place sweet potatoes on prepared baking sheet and toss with 2 tsp. olive oil, half the onion salt (reserve remaining for chicken), and a pinch of pepper. Spread into a single layer.

    Roast in hot oven until browned and tender, 25-30 minutes, flipping once halfway through.

    Carefully remove from oven and toss with cheese and 1 tsp. thyme (prepared in next step).

    While sweet potatoes roast, continue recipe.

  2. 2

    Prepare the Ingredients

    Stem and mince thyme.

    Trim and thinly slice green onions on an angle.

  3. 3

    Prepare the Chicken

    Evenly spread panko on a plate.

    Pat chicken dry. Cover chicken 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 both sides with chili powder (use less if spice-averse) and remaining onion salt. Evenly top both sides of chicken with mayonnaise. Place chicken onto panko, pressing gently to adhere to both sides.

  4. 4

    Cook the Chicken

    Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.

    Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes.

    Lower heat to medium. Flip chicken and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.

    Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

    Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, slicing chicken, if desired, and topping with mustard. Garnish with green onions. Bon appétit!

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