Family Meal Kit
Chicken, Pepper, and Onion Tacos
with lime and cheese
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 5 days

Contains: Milk, Wheat
-
Under %{max_calories} calories

Chef
Sarah Thomsen
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
- 2 Green Bell Pepper
-
- 1 Onion
- 1 Red Bell Pepper
-
- 1 Lime
-
- ¾ fl. oz. Hot Sauce
- 1 Tbsp. Taco Seasoning
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) 4PXwaW3m
-
Calories590
-
Carbohydrates52g
-
Net Carbs47g
-
Fat25g
-
Protein40g
-
Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 2 Baking Sheets
- 1 Mixing Bowl
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
-
If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
-
1 Prepare the Ingredients
Stem, seed, remove ribs, and cut red and green bell peppers into 1/2" thick strips.
Halve lime. Cut one half into wedges and juice the other half.Halve and peel onion. Slice halves into thin strips.Pat chicken dry. -
2 Roast the Vegetables
Place bell peppers and onion on one prepared baking sheet and toss with 1 Tbsp. olive oil, half the taco seasoning (reserve remaining for chicken), and 1/4 tsp. salt. Massage oil and seasoning into vegetables. Spread into a single layer.
Roast in hot oven until tender, 15-20 minutes.While vegetables roast, continue recipe. -
3 Roast the Chicken
Place diced chicken on second prepared baking sheet and top with remaining taco seasoning, 1 Tbsp. olive oil, and 1/4 tsp. salt. Spread into an even layer.
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.Carefully remove from oven. Rest, 5-10 minutes.Once cool enough to handle, coarsely chop.While chicken roasts, continue recipe. -
4 Make the Sauce
Combine sour cream, 1 Tbsp. lime juice, a pinch of salt, and hot sauce (to taste) in a mixing bowl. Set aside.
-
5 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
If tortillas come folded, keep folded.Carefully remove from microwave.Plate dish as pictured on front of card, placing chicken and vegetables in tortillas and topping with cheese and sauce. Squeeze lime wedges over tacos to taste. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.