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
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 halve shallot. Slice into thin strips.
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Cook The Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken and seasoning blend to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes."
Transfer to a plate. Reserve pan; no need to wipe clean.
Cook The Vegetables
In the same pan over medium high heat, add 2 tsp olive oil, peppers, and shallots and cook, stirring occasionally, until slightly tender, 3-5 minutes.
Assemble The Flatbread
Top flatbread evenly with chicken, vegetables, and cheese.
Bake in a hot oven until cheese is melted, 3-5 minutes.
Finish The Dish
Plate dish as pictured on front of card, topping flatbread with tzatziki sauce. Bon appétit!
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