We often give you the opportunity to make new dishes and try new techniques, but we don't often teach you how to make your own dinnerware. Relax, we aren't sending you a kiln and pottery wheel. (Can you imagine the postage on that?) But we will teach out how to a crisp a tortilla into a crunch taco bowl, one that you'll fill with a zesty salad of chicken, fresh vegetables, and chipotle ranch dressing. Leave the pottery to Demi Moore and Patrick Swayze (RIP); you've got a delicious dinner to prepare.
Antibiotic-Free Boneless Skinless Chicken Breasts
Large Flour Tortillas
Boneless Skinless Chicken Breasts
Chile and Cumin Rub
Chipotle Ranch Dressing
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
Make the Tortilla Bowls
Make two loosely-packed, softball-sized foil balls, each about 5-6" in diameter.
Place foil balls on prepared baking sheet and lay a tortilla over each. Lightly coat tortillas with cooking spray.
Bake in hot oven until golden brown and crispy, 11-13 minutes.
Let baked tortilla bowls cool, 5 minutes.
While tortilla bowls bake, prepare ingredients.
Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Core tomato and cut into ¼" dice.
Mince cilantro (no need to stem).
Pat chicken breasts dry and, on a separate cutting board, halve lengthwise. Slice chicken into ¼" strips across the width.
Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken strips and a pinch of pepper to hot pan and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Transfer chicken to a mixing bowl and toss with seasoning rub.
Reserve pan; no need to wipe clean.
Cook Corn and Toss Salad
Return pan used to cook chicken to high heat and add 2 tsp. olive oil. Add corn to hot pan and stir occasionally until beginning to char, 2-4 minutes.
Transfer corn to another mixing bowl. Add romaine, tomatoes, and dressing and toss to combine.
If desired, serve dressing on the side to control amount.
Finish the Dish
Plate dish as pictured on front of card, placing salad in taco bowl and topping with chicken. Garnish with queso fresco and cilantro. Bon appétit!
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