Family Meal Kit
One Pan
Chicken 'Build Your Own' Burrito
with plantains, rice and beans
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Rachel Post
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 15 oz. Pinto Beans
- 4 Large Flour Tortillas
- 8 oz. Cooked White Rice
- 8 oz. Sliced Plantains
- 2 oz. Chimichurri
- 1½ fl. oz. Chipotle Ranch Dressing
- 2 Green Onions
- 2 tsp. Chile and Cumin Rub
- 1 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.
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Nutrition (per serving)
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Calories780
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Carbohydrates88g
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Net Carbs77g
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Fat27g
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Protein42g
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Sodium1880mg
Recipe Steps
You Will Need
- Salt
- Salted Butter
- Olive Oil
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Plate
- 1 Colander/Strainer
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
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Drain and rinse beans in a colander/strainer.
Halve plantains.Trim and thinly slice green onions.Pat chicken dry. Season all over with chile and cumin rub and a pinch of salt. -
2 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate. Keep pan over medium heat; no need to wipe clean. -
3 Cook the Plantains
Add 1 Tbsp. olive oil and plantains to hot pan. Cook until golden-brown, 2-3 minutes per side.
Remove from burner. Stir in a pinch of salt until combined. While plantains cook, continue recipe. -
4 Heat the Rice and Beans
Carefully massage rice in bag to break up any clumps and remove from packaging.
In a microwave-safe bowl, combine rice and beans. Cover with a damp paper towel. Microwave covered until heated through, 3-4 minutes.Carefully remove from microwave and stir in garlic salt, chimichurri (to taste), and 1 Tbsp. salted butter until combined. Rest, 2 minutes. Fluff rice with a fork. Kids not a fan of extra heat? Feel free to skip/reduce the chimichurri. -
5 Assemble Burritos and Finish Dish
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded. Microwave until heated through, 30-60 seconds.
Carefully remove from microwave and transfer tortillas to a clean, flat work surface.Evenly divide chicken, rice, and plantains among tortillas, placing in center.Fold sides of tortilla towards center, then roll bottom edge towards the top, enclosing sides tightly.Plate dish as pictured on front of card, topping burrito with dressing (to tase) and green onions. Kids not a fan of extra heat? Feel free to skip/reduce the dressing. Halve burrito, if desired. Bon appétit!
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