Family Meal Kit
Premium
Chicken in Pepper Cream Sauce
with roasted potatoes and corn salsa
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 24 oz. Boneless Skinless Chicken Breasts
- 24 oz. Red Potatoes
- 8 fl. oz. Cream Sauce Base
- 2 Poblano Peppers
- 5 oz. Frozen Corn
- 4½ oz. Roasted Red Peppers
- ½ cups Panko Breadcrumbs
- 1 oz. Grated Cotija
- 2 Green Onions
- 4 tsp. Chile and Cumin Rub
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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Calories550
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Carbohydrates57g
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Net Carbs51g
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Fat19g
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Protein44g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Medium Non-Stick Pans
- 1 Plate
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 antibiotic free chicken, pat dry. Follow same instructions.
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If using or sirloin steaks, pat dry. Add steaks to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Start the Potatoes
Cut potatoes into 1" pieces.
Place potatoes on prepared baking sheet. Toss with 2 tsp. olive oil and chile and cumin rub. Spread into a single layer.Roast in hot oven, 5 minutes.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Finely chop red peppers.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Stem poblano, seed, and mince. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Place panko on a plate and spread into an even layer.Pat chicken dry. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper. Place chicken onto plate with panko, pressing gently to adhere to one side. -
3 Finish the Potatoes and Chicken
After 5 minutes, carefully remove sheet from oven and push potatoes to one side. Sheet will be hot! Use a utensil.
Transfer chicken, panko-side up, to now-empty side of sheet. Lightly spray with cooking spray.Roast in hot oven until potatoes are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.Carefully remove from oven.While chicken and potatoes roast, continue recipe. -
4 Make the Sauce
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add white portions of green onions and poblanos (to taste) to hot pan. Stir occasionally until poblanos are tender, 2-3 minutes.Kids not a fan of extra heat? Feel free to skip/reduce the poblanos.Add 2 Tbsp. water, a pinch of salt and pepper, and cream base. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 2-3 minutes.If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.While sauce cooks, continue recipe. -
5 Make Corn Salsa and Finish Dish
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add corn and 1/4 tsp. salt to hot pan. Stir occasionally until heated through, 2-3 minutes.Remove from burner. Stir in red peppers and half the green portions of green onions (reserve remaining for garnish) until combined.Plate dish as pictured on front of card, topping chicken with sauce (to taste). Garnish potatoes with corn salsa, remaining green portions of green onions, and cheese. Bon appétit!
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