Meal Kit
Ancho-Spiced Chicken
with candied bacon mashed sweet potatoes
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 18 oz. Sweet Potato
- 12 oz. Boneless Skinless Chicken Breasts
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3 oz. Chipotle Crema
- ⅘ oz. Bacon Bits
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⅗ oz. Butter
- 0.46 oz. Brown Sugar
- 6 Chive Sprigs
- 2 tsp. Ancho Cinnamon Rub
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) lObMpQqV
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Calories660
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Carbohydrates65g
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Net Carbs57g
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Fat24g
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Protein45g
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Sodium1770mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Colander
- 2 Medium Non-Stick Pans
- 1 Medium Pot
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
Customize It Instructions
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If using pork chops, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium heat until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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If using sirloin steaks or NY strip steak, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Start the Sweet Potatoes
Peel and cut sweet potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by water and 2 tsp. salt to a boil.Once boiling, cook until fork-tender, 14-18 minutes.Remove from burner. Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot.While potatoes cook, continue recipe. -
2 Candy Bacon and Prepare Chives
Place a medium non-stick pan over medium heat. Add bacon to hot, dry pan and stir occasionally until crispy, 1-2 minutes.
Add brown sugar and a pinch of pepper. Stir constantly until sugar has lightly caramelized, 1-2 minutes.Remove from burner. Transfer to a plate and let cool.While bacon cooks, mince chives. -
3 Cook the Chicken
Pat chicken dry and season both sides with ancho cinnamon rub (use less if spice-averse).
Place another medium non-stick pan over medium heat and add 1 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. -
4 Finish the Sweet Potatoes
Mash sweet potatoes with 2/3 the crema (reserve remaining for garnish), butter, and 1/4 tsp. salt. If too thick, add potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.
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5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with remaining crema and garnishing sweet potatoes with candied bacon and chives. Bon appétit!
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