with carrot and peanut slaw and roasted potato wedges
Prep & Cook Time:25-35 min.
Cook Within:5 days
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.
You Will Need
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
Cut potatoes into ¼" wedges. Trim cucumber, halve lengthwise, then cut into matchsticks. Zest and halve lime. Quarter one half and juice remaining half. Stem cilantro and mince stems. Reserve leaves whole. Coarsely chop peanuts. Pat chicken thighs dry.
Make the Potatoes
Toss potatoes on prepared baking sheet with 2 tsp. olive oil. Spread into a single player and roast until browned and tender, 18-20 minutes. Toss with half the seasoning blend (reserve remaining for chicken) and cilantro stems. While potatoes roast, make slaw.
Make the Slaw
Toss carrots, cucumber, cilantro leaves, peanuts, and 1 Tbsp. lime juice, 2 tsp. olive oil, and ¼ tsp. salt in a mixing bowl. Set aside to let flavors marry.
Sear the Chicken
Place a medium pan over medium-high heat. Add 2 tsp. olive oil and chicken thighs to hot pan. Cook until browned and chicken reaches a minimum internal minimum temperature of 165 degrees, 3-4 minutes per side. Remove from burner, cover, and rest 3 minutes.
Shred Chicken and Warm Buns
Shred chicken in pan and add soy sauce, 1 tsp. lime zest, and remaining seasoning blend. Stir until chicken is coated. Place buns directly on oven rack and toast until bread is warmed, 1-2 minutes.
Finish the Dish
Place shredded chicken on top of bottom bun. Top with slaw and top bun. Place sandwich on a plate, add potatoes on the side, and garnish with lime wedges.
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