Meal Kit

One-Sheet Buffalo-Style Bacon-Stuffed Chicken

with buttermilk-dill carrots

Prep & Cook Time: 45-55 min.

Difficulty Level: Intermediate

Spice Level: Medium

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
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein

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In Your Box (serves 2)

  • 16 oz. Carrot
  • 12 oz. Boneless Skinless Chicken Breasts
  • Info
    2 oz. Buffalo Sauce
  • Info
    2 oz. Cream Cheese
  • ¾ oz. Bacon Bits
  • 2 Green Onions
  • Info
    ½ oz. Crispy Fried Onions
  • Info
    0.42 oz. Mayonnaise
  • Info
    1 tsp. Buttermilk-Dill Seasoning
  • 4 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.

  • Nutrition (per serving)

  • Calories
    580
  • Carbohydrates
    33g
  • Net Carbs
    25g
  • Fat
    31g
  • Protein
    42g
  • Sodium
    2130mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Microwave
  • 1 Microwave-Safe Plate
  • 1 Peeler

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. 1

    Prepare the Ingredients

    Coarsely crush crispy onions in shipping bag.

    Stem and mince dill.

    Trim and thinly slice green onions, keeping white and green portions separate.

    Pat chicken dry and place on a clean cutting board. Hold knife blade parallel to board and carefully make a lengthwise cut through center of each chicken breast, using your free hand to steady chicken. Stop short of opposite edge so chicken breast remains in one piece. Open chicken as you would a book.

  2. 2

    Prepare the Carrots

    Peel and cut carrots into 1/4" slices on an angle.

    Place carrots on prepared baking sheet and top with 2 tsp. olive oil and a pinch of salt. Massage oil and salt into carrots.

    Spread into an even layer on one side of sheet.

  3. 3

    Make the Filling

    Line a microwave-safe plate with a paper towel. Spread bacon on towel-lined plate. Microwave until crisp, 1-2 minutes.

    Carefully remove from microwave.

    In a mixing bowl, combine softened cream cheese, white portions of green onions, half the buttermilk-dill seasoning (reserve remaining for carrots), half the Buffalo sauce (to taste; reserve remaining for garnish), a pinch of pepper, and crisped bacon. Set aside.

  4. 4

    Assemble the Chicken

    Place chicken on empty half of prepared baking sheet, cut side up.

    Evenly divide filling between chicken, placing on center of chicken. Fold chicken over filling, sealing the filling inside.

    Evenly top chicken with mayonnaise, then crushed crispy onions, pressing gently to adhere.

  5. 5

    Roast Chicken and Carrots and Finish Dish

    Roast in hot oven until carrots are fork-tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.

    Carefully remove from oven. Rest, 5 minutes.

    Stir 2 tsp. olive oil, remaining buttermilk-dill seasoning, and 2 tsp. dill into carrots until combined. Carrots will be hot! Use a utensil.

    Plate dish as pictured on front of card, topping chicken with green portions of green onions and remaining Buffalo sauce (to taste). Bon appétit!

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