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.
Chop red onion 1 inch strips
Chop zucchini half moons
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Chop poblanos 1 inch strips
"Bring a small pot with jasmine rice and 1½ cup water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and stir in green onion bottoms. Set aside.
While rice cooks, prepare ingredients."
Heat a medium nonstick pan over medium high heat. Add 1 tsp olive oil. Add peppers, onions, zucchini, ¼ tsp salt and a pinch of pepper. Cook until pepper is softened, 5-7 minutes. Transfer to a plate. Wipe pan clean.
Pat tilapia dry, and season both sides with blackening seasoning, ¼ tsp salt and a pinch of pepper.
Heat oil. Test oil temperature by adding a pinch of flour to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Finish The Dish
Garnish with green onion tops and lime crema.
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