Meal Kit
Dilly Seared Chicken
with roasted potatoes and squash medley
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
- Gluten-Smart
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
- 12 oz. Yukon Potatoes
- 1 Yellow Squash
- 1 Zucchini
- 1 Lemon
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1 oz. Creme Fraiche
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. Dijon Mustard
- 1 tsp. Potato Spice Seasoning
- 2 Dill 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)
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Calories560
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Carbohydrates46g
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Net Carbs40g
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Fat25g
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Protein42g
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Sodium2200mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Zester
- 1 Plate
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. Follow same 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 trout, pat dry. Add trout, skin-side up first, and cook until fish reaches a minimum internal temperature, 2-3 minutes per side.
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If using yellowtail, pat dry. Add yellowtail, skin-side up first, and cook until fish reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Cut potatoes into 1" pieces.
Trim and quarter yellow squash. Cut into 1/2" dice.Trim and quarter zucchini. Cut into 1/2" dice. 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.Stem and mince dill.Pat chicken dry. Season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Roast the Potatoes
Place potatoes, 1 Tbsp. olive oil, potato spice seasoning, and a pinch of pepper on prepared baking sheet. Massage oil and seasonings into potatoes. Spread into a single layer.
Roast in hot oven until lightly browned, 25-30 minutes, stirring once halfway through.While potatoes roast, continue recipe. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
4 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini, yellow squash, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until vegetables are slightly browned and tender, 4-5 minutes.Stir in 1 tsp. lemon zest and 1 tsp. lemon juice until combined, 1-2 minutes.Remove from burner. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat.
Add 3 Tbsp. water, mustard (to taste), chicken base, and creme fraiche to hot pan. Stir to combine and bring to a simmer.Once simmering, reduce heat to medium-low. Stir occasionally until sauce is slightly thickened, 2-3 minutes.Stir in 1/2 tsp. dill (reserve remaining for garnish) until combined.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Garnish with remaining dill. Squeeze lemon wedges over dish to taste. Bon appétit!
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