Family Meal Kit
Harvest Grain Bowl
with sweet potatoes, Brussels sprouts, zucchini, and pesto crema
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Jennifer Anderson
Bite-Sized Tip: Dips are a great way to help kids try veggies and get the vitamins they need! Jennifer’s family loves the pesto crema in this sheet pan Harvest Grain Bowl.
$1 from each Kids Eat in Color meal purchased on Home Chef’s Family Menu will be donated to Feeding America to support families facing food insecurity.
*$1 helps provide at least 10 meals secured by Feeding America on behalf of local member food banks. Home Chef will donate up to $10,000 through the purchase of select Home Chef meals.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 2 Zucchini
- 9 oz. Sweet Potato
- 1 Red Bell Pepper
- 4 oz. Shredded Brussels Sprouts
-
2 oz. Creme Fraiche
-
2 oz. Basil Pesto
- 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.
-
Nutrition (per serving) pq1d1DP5
-
Calories530
-
Carbohydrates51g
-
Net Carbs45g
-
Fat19g
-
Protein37g
-
Sodium1060mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
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
-
1 Prepare Ingredients and Make Pesto Crema
Peel and cut sweet potato into 1" dice.
Trim zucchini ends, quarter, and cut into 1/2" half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.Remove stem, seeds, and ribs, and cut bell pepper into 1/2" strips.Stem thyme.In a mixing bowl, combine pesto, creme fraiche, and 2 tsp. water. Set aside. If pesto crema is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. -
2 Start the Sweet Potatoes
Place sweet potatoes on one prepared baking sheet and massage with 1 tsp. olive oil. Spread into an even layer.
Roast in hot oven until sweet potatoes start to soften, 8-10 minutes.While sweet potatoes roast, continue recipe. -
3 Add the Chicken and Vegetables
Pat chicken dry.
Place chicken on second prepared baking sheet and top with 2 tsp. olive oil, thyme, a pinch of salt, and 1/4 tsp. pepper.After 8-10 minutes, carefully remove sweet potatoes from oven. Add zucchini, Brussels sprouts, and bell peppers to baking sheet with sweet potatoes. Top vegetables evenly with 2 tsp. olive oil, garlic salt, and 1/4 tsp. pepper. Gently stir to combine. Spread into an even layer. Sheet will be hot! Use a utensil. -
4 Roast the Chicken and Vegetables
Roast both sheets in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 14-18 minutes.
While chicken and vegetables roast, continue recipe. -
5 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.
Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork. Season with a pinch of salt and pepper to taste, if desired.Plate dish as pictured on front of card, topping rice with chicken and vegetables and garnishing with pesto crema. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.