Oven-Ready
Premium
Herb Crusted Chicken
with lemon-chive crema and harvest rice
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk
Chef
Ryan Pugh
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8½ oz. Cooked Jasmine Rice
- 1 Lemon
- 2 oz. Baby Spinach
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2 oz. Creme Fraiche
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1 oz. Roasted Sliced Almonds
- 1 oz. Dried Cranberries
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1 oz. Crumbled Feta Cheese
- 6 Chive Sprigs
- 1 tsp. Herbes de Provence
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) lPEw7yOK
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Calories670
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Carbohydrates69g
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Net Carbs64g
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Fat58g
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Protein46g
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Sodium1410mg
Recipe Steps
You Will Need
- Salt
- 1 Mixing 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
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1 Prepare the Ingredients
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.
Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Remove rice from packaging.Place spinach in one provided tray and top with rice and a pinch of salt. Cover with foil.Pat chicken breasts dry and season both sides with a pinch of salt. Season one side with herbs de Provence. Place chicken in second provided tray, herbs de Provence side up. -
2 Bake the Rice and Chicken
Place both trays in hot oven. Bake rice covered until heated through, 10-12 minutes.
Bake chicken uncovered until chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.While trays bake, continue recipe. -
3 Make Crema and Finish Dish
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Mince chives.Combine chives, crème fraîche, 1 tsp. lemon juice (reserve remaining for rice), and a pinch of salt in a mixing bowl.After 10-12 minutes, carefully remove rice from oven. Stir cranberries, half the cheese (reserve remaining for garnish), almonds, 1/4 tsp. salt, and remaining lemon juice (to taste) into rice.After 20-25 minutes, carefully remove chicken from oven.To serve, top chicken with lemon-chive crema and garnish rice with remaining cheese. Squeeze lemon wedges over to taste. Bon appétit!
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