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
Turn off that oven! The new Fresh and Easy express meals offer the same delicious, divine, and delectable flavors you've grown accustomed to, but in much, much less time. How much less time? We're talking 15 minutes or less. Plus, you'll learn some new fancy cooking skills to impress friends and family. Sharpen that knife and get ready!. Tip: Most jalapeño seeds are found between the stem and halfway down the pepper. Slicing rounds from the tip and using to taste can lessen the spice while still enjoying all the flavor.
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
If using whole chicken breasts, cut into 1" dice and follow same instructions as diced chicken.
Prepare the Ingredients
Separate leaves of lettuce for cups.
Coarsely chop cilantro (no need to stem).
Peel and mince shallot.
Slice jalapeño into thin rounds. Remove seeds for less spice. Wash hands and cutting board after working with jalapeño.
Pat diced chicken dry, and season all over with seasoning blend.
Cook the Chicken
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add half the shallot (reserve remaining for slaw) and chicken to hot pan. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
While chicken cooks, make slaw.
Make the Slaw
In a mixing bowl, combine seasoned rice vinegar, 1 Tbsp. olive oil, slaw, remaining shallot, and a pinch of salt. Set aside.
Make Sriracha Mayo and Finish Dish
In another mixing bowl, combine mayonnaise and Sriracha (to taste).
Plate dish as pictured on front of card, placing chicken in lettuce cups and topping with slaw and cilantro. Drizzle with Sriracha mayo and garnish with jalapeño rounds (to taste). Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.