All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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
prepare the ingredients
cut tomato into ¼" dice.
separate lettuce leaves.
make the pico
tomatoes, shallot to taste, 1 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper.
cook the chicken
heat 2 tsp. olive oil in a medium non-stick pan over medium heat.
chicken in hot pan ?? per side until temp.
shred the chicken
use 2 forks to shred chicken into bite-sized pieces.
season with seasoning blend and a pinch of pepper.
finish the dish
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