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
A note about serious food allergies
Warning: This bowl contains flavor explosions of the most delightful BOOM! and BAROOM! The chicken cooked in a seasoned tomato sauce, impacts with a gigantic VAROOM, smashing your expectations for what chicken can taste like. The cilantro and jalapeño make for special RATATATAT chimichurri, freshly vibrant. Cheese, tortilla, and sour cream top off the flavor bomb, a true KABOOM of south-of-the-border perfection, easy to make and on your plate. Tip: Easiest way to remove jalapeño stems and seeds: remove ends, then hold upright. Carefully slice the pepper into four pieces, leaving stem and seed to discard.
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
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
Cook the Rice
Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and stir in 1 tsp. cilantro (prepared while rice cooks; reserve remaining for chimichurri). Cover and set aside.
While rice cooks, cook chicken.
Cook the Chicken
Pat chicken breasts dry. Place a medium pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Stir in tomato sauce, taco seasoning, and 2 Tbsp. water. Bring to a simmer. Cook until sauce thickens to coat chicken, 3-4 minutes.
Remove from burner. Rest chicken 3 minutes, then shred in pan.
If using ground pork, stir occasionally until no pink remains, 5-7 minutes. If using flank steak, stir occasionally until no pink remains, 4-6 minutes. For both, then add seasoning, tomato sauce, and ¼ cup water and bring to a boil. Once boiling, remove from burner.
While chicken cooks, prepare ingredients.
Prepare the Ingredients
Mince cilantro (no need to stem).
Halve lime. Juice one half and cut other half into quarters.
Stem jalapeño, halve, seed, remove ribs, and mince. Be sure to wash hands and cutting board after working with jalapeño.
Make the Chimichurri
Combine jalapeño (to taste), remaining cilantro, 1 Tbsp. olive oil, 2 tsp. lime juice, and a pinch of pepper in a mixing bowl. Set aside.
Finish the Dish
Plate dish as pictured on front of card, topping rice with chimichurri, chicken, cheese, tortilla strips, and sour cream. Squeeze lime wedges over meal if desired. Bon appétit!
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