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
Medium Oven-Safe Casserole Dish
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
Prepare the Ingredients
Peel and slice potatoes into thin rounds.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Remove husks from tomatillos, rinse again, and cut into ½" dice.
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.
Cook the Potatoes and Peppers
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add potato slices to hot pan. Stir occasionally until browned and tender, 4-6 minutes.
Add poblano (to taste), seasoning blend, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until poblano begins to get tender, 2-3 minutes.
Add cream and bring to a simmer. Once simmering, remove from burner.
Bake the Gratin
Place prepared casserole dish on prepared baking sheet to catch any drips. Transfer half the potato and pepper mixture to prepared casserole dish and top with half the cheese and panko (reserve 2 Tbsp. for topping casserole). Top with remaining potato and pepper mixture, remaining cheese, and reserved panko. Reserve pan; no need to wipe clean.
Bake in hot oven until browned on top and potatoes are tender, 15-17 minutes.
While gratin bakes, cook chicken.
Cook the Chicken
Return pan used to cook potatoes and peppers to medium heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and tent with foil. Remove from burner.
Reserve pan; no need to wipe clean.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat. Add tomatillos to hot pan and stir occasionally until slightly charred and starting to break down, 3-4 minutes.
Mash lightly until a chunky consistency forms.
Add white portions of green onions and a pinch of salt and pepper and cook, 1 minute.
Remove from burner and stir in half the honey. Taste, and add more honey if desired.
Plate dish as pictured on front of card, topping chicken with sauce and garnishing gratin with green portions of green onions. Bon appétit!
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