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
There are two types of great cheddar. There's the type your kids and grandkids talk about from the rap songs. (Pssttt… it means “money.”) And there's the cheddar straight outta Somerset, the cheese the US Department of Agriculture calls the most popular in the world. We're giving you Mr. Popularity featured on top of a succulent chicken breast and topped with crunchy potato sticks. We're not rich enough to say that cheese is the only cheddar we want, but after a few bites of this delightful dinner, we might reconsider.
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
Large Non-Stick Pan
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
In using salmon, pat dry and season flesh side with spice rub. Follow same instructions as chicken in Step 2, searing flesh side only, 2-4 minutes. Follow same instructions for topping. In Step 3, cook butternut squash 4-6 minutes, then poblano and green onion 4-6 minutes. Follow same instructions as chicken in Step 4, roasting until salmon reaches minimum internal temperature, 7-10 minutes.
Prepare the Ingredients
Trim and cut white portions of green onions into 1" lengths. Thinly slice green portions. Keep white and green portions separate.
Stem poblano pepper, seed, and cut into ½" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Gently crush potato sticks.
Pat chicken breasts dry, and season both sides with spice rub and a pinch of salt.
Start the Chicken
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and sear undisturbed until browned, 2-3 minutes per side.
Transfer seared chicken to one half of prepared baking sheet. Chicken will finish cooking in a later step. Wipe pan clean and reserve.
In a mixing bowl, combine cheddar cheese and green portions of green onions. Top chicken with cheese-green onion mixture and potato sticks, pressing gently to adhere. Set aside.
Start the Vegetables
Return pan used to sear chicken to medium-high heat and add 1 Tbsp. olive oil.
Add butternut squash to hot pan and stir occasionally until lightly browned, 3-4 minutes.
Add poblano, white portions of green onions, and a pinch of salt. Stir occasionally until poblano softens, 3-4 minutes.
Remove from burner.
Finish the Vegetables and Chicken
Transfer vegetables to empty half of baking sheet and spread into a single layer on their side. Sprinkle with Parmesan.
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Finish the Dish
Plate dish as pictured on front of card, drizzling chipotle ranch on vegetables (to taste). Bon appétit!
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