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
A note about serious food allergies
Al Pastor? I hardly know her! You'll know these flavors as delicious as soon as you get a forkful of the chicken with pineapple salsa, and cheesy rice with crunchy tortilla and sour cream.
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.
You Will Need
Medium Non-Stick Pans
Before You Cook
Cook the Chicken
Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner.
While chicken cooks, make salsa.
Make the Salsa
Coarsely chop pineapple.
Trim and thinly slice green onions.
Combine green onions (to taste), pineapple, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside.
Prepare the Rice
For best results, pierce rice bag a few times with a knife, then break up rice inside the bag.
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add rice to hot pan and break up with a spoon until warmed through, 1-2 minutes.
Remove from burner and stir in cheese (reserve 1 Tbsp. for garnish) and hot sauce (to taste).
Finish the Dish
Plate dish as pictured on front of card, topping chicken with salsa and garnishing rice with tortilla strips, reserved cheese, and sour cream. Bon appétit!
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