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
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
Customize It Instructions
If using pork chops, follow same instructions as chicken in Step 1, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.
If using ahi tuna, follow same instructions as chicken in Step 1, cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.
Cook the Chicken
Pat chicken dry, and season both sides with a pinch of salt and 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 pepper in a mixing bowl. Set aside.
Prepare the Rice
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add rice to hot pan and stir often, breaking up rice, 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 reserved cheese, tortilla strips, and sour cream. Bon appétit!
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