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
Sometimes we like to think well outside the box, but sometimes we want to go back into the box, through the lid on top, and eat the food we've loved since we were kids. BBQ Chicken? Check. Corn on the cob? Check. (But not your childhood corn on the cob; corn elote with cilantro and cheese.) Fresh zucchini grilled to perfection? Not our childhood, but a welcome addition here. Order this box, and all your flavor boxes will be checked.
Tip: How to get pro-looking crosshatch marks: Imagine the grill is a clock and place meat on grill so tip points at 10 o'clock. After 2-3 minutes, rotate so tip points at 2, and cook another 2-3 minutes. Repeat on second side.
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
Grill Pan or Outdoor Grill
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
Prepare the Ingredients
Stem and mince cilantro.
Trim zucchini. Halve across length and cut into ½" planks.
Peel husks off corn.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
If using pork chops, follow same instructions.
Grill the Chicken
Generously coat outdoor grill or grill pan with cooking spray and heat over medium heat.
Place chicken on hot grill. If using a grill pan, cover pan while chicken cooks. Cook until well-browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and spread BBQ sauce on evenly. Tent with foil.
Keep pan over medium heat.
If using pork chops, follow same instructions and cook until well-browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Grill the Vegetables
Spray outdoor grill or grill pan generously again with cooking spray.
In a mixing bowl, combine corn, zucchini, 2 tsp. olive oil, blackening seasoning, and ¼ tsp. salt. Massage oil into vegetables.
Add corn to grill and turn occasionally until lightly charred, 8-10 minutes.
Remove corn to a plate. Working in batches if necessary, add zucchini and cook until lightly charred, 2-3 minutes per side.
Transfer zucchini to a plate.
Make the Elote
Evenly top grilled corn with mayonnaise, cotija, and cilantro.
Finish the Dish
If desired, slice chicken into ½" slices.
Plate dish as pictured on front of card, squeezing lime wedges over to taste. Bon appétit!
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