Meal Kit

Cheesy Poblano Chicken Breast

with chile-cumin cottage fries

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk

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

Creamy, rich cheese and slightly spicy pepper combine their culinary superpowers to top this succulent chicken breast with something special, flavorful, and unique. On the side, crispy, cumin-y fries that you'll eat up before they even get settled on your plate. So does that make it three culinary superpowers? That's almost too much power for one meal. Almost.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 1 tsp. Fajita Seasoning
  • 2 tsp. Chile and Cumin Rub
  • Info
    2 oz. Sour Cream
  • Info
    ½ oz. Grated Cotija Cheese
  • 2 Russet Potatoes
  • Info
    1 oz. Light Cream Cheese
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • 1 Poblano Pepper
  • 1 oz. Tortilla Strips

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
    657
  • Carbohydrates
    51g
  • Fat
    29g
  • Protein
    48g
  • Sodium
    1524mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Medium Non-Stick Pans
  • 1 Baking Sheet

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

Customize It Instructions

  • If using pork chops, follow same instructions as chicken in Steps 2 and 3, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.

  • If using ribeye, follow same instructions as chicken in Steps 2 and 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.

  1. 1

    Roast the Cottage Fries

    Slice potatoes into ¼" rounds. Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, chile and cumin rub, and a pinch of salt and pepper. Massage oil, seasoning rub, salt, and pepper into potatoes. Spread into a single layer and roast in hot oven until browned and tender, 18-22 minutes, tossing fries halfway through. While potatoes roast, prepare ingredients.

  2. 2

    Prepare the Ingredients

    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. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  3. 3

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. Remove chicken to a plate. While chicken cooks, make cheese sauce.

  4. 4

    Make the Cheese Sauce

    Place another medium non-stick pan over medium heat and add 2 tsp. olive oil. Add poblano to hot pan. Stir often until tender, 3-4 minutes. Add ¼ cup water, softened cream cheese, and fajita seasoning. Bring to a simmer. Once simmering, stir often until slightly thickened and cream cheese has melted, 1-2 minutes. Remove from burner and stir in cheddar-jack cheese.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with cheese sauce and tortilla strips and potatoes with cotija cheese and sour cream. Bon appétit!

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