Oven-Ready Plus

Cheesy Chipotle Chicken

with poblano cream potato gratin

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Cooked Diced Red Potatoes
  • Info
    4 fl. oz. Cream Sauce Base
  • 3 oz. Diced Poblano
  • Info
    2 oz. Shredded Cheddar Cheese
  • 2 Green Onions
  • Info
    2 Tbsp. Chipotle Pesto
  • Info
    ¼ oz. Flour
  • ½ tsp. Garlic Salt

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.

  • Nutrition (per serving)

  • Calories
    630
  • Carbohydrates
    36g
  • Fat
    33g
  • Protein
    47g
  • Sodium
    1690mg

Recipe Steps

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
  1. 1

    Start the Chicken and Poblanos

    Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry. Spray provided tray with cooking spray.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Pat chicken dry, and season both sides with half the garlic salt (reserve remaining for vegetables). Cover chicken entirely with pesto, massaging pesto into chicken (use less if spice-averse).

    Combine poblano, white portions of green onions, remaining garlic salt, and 1 tsp. olive oil in one side of provided tray. Place chicken in empty side.

    Bake uncovered in hot oven, 10 minutes.

  2. 2

    Add the Potatoes

    Carefully remove tray from oven. Transfer chicken to a plate. Tray will be hot! Use a utensil.

    Drain potatoes. Stir potatoes, flour, and a pinch of pepper into tray, then stir in cream base. Push vegetables to one side of tray.

    Transfer chicken to now-empty side of tray. Top vegetables evenly with half the cheese (reserve remaining for chicken). Top chicken with 1 tsp. olive oil and remaining cheese.

  3. 3

    Bake the Dish

    Bake again uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.

    Carefully remove tray from oven. Rest, 3 minutes.

    To serve, garnish potatoes with green portions of green onions. Bon appétit!

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