Chicken Breast and Charred Tomatillo Sauce

with poblano and potato gratin

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • 1 fl. oz. Honey
  • 2 Green Onion
  • 1 tsp. Taco Seasoning
  • Info
    4 oz. Light Cream
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    2 oz. Shredded Oaxacan Cheese
  • 1 Poblano Pepper
  • 3 Tomatillo
  • 13 oz. Boneless Skinless Chicken Breasts

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
    746
  • Carbohydrates
    63g
  • Fat
    33g
  • Protein
    50g
  • Sodium
    1642mg

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

    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. Stem poblano peppers, seed, and cut into ½" dice. _Wash hands and cutting board after prepping.

  2. 2

    Cook The Potatoes and Peppers

    In a large nonstick pan over high heat, add 1 tsp olive oil. Add potato slices and cook until browned and tender, 4-6 minutes, stirring occasionally. Add poblanos, taco seasoning, ¼ tsp salt and a pinch of pepper and cook 2-3 minutes. Add cream and bring to a simmer. Transfer to a bowl. Reserve pan; wipe clean.

  3. 3

    Bake The Gratin

    Layer ½ of the potatoes and peppers in the casserole dish. Top with ½ of the cheese and panko breading (reserve 2 TB for the top). Repeat one layer. Top with reserved bread crumbs. Bake in a hot oven until browned on top and potatoes are tender, 15-17 minutes.

  4. 4

    Cook The Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. In the same pan over medium high heat, 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

  5. 5

    Make The Sauce and Finish The Dish

    In the same pan over high heat, add tomatillos and cook until slightly charred and starting to break down, 3-4 minutes. Mash lightly with a spoon. Add white portions of green onions, and a pinch of salt and pepper and cook 1 minute. Remove from burner. Plate dish as pictured on front of card, garnishing with green onion tops. Bon appétit!

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