Meal Kit
Chicken with Nectarine Salsa
and plantains
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
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Over 30g protein
- Gluten-Smart
Chef
Laura Alpern
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 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 6 oz. Sliced Plantains
- 5.47 oz. Long Grain White Rice
- 1 Nectarine
- 1 Lime
- 1 Shallot
- ¼ oz. Cilantro
- 1 tsp. Portuguese Piri Piri Blend
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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Calories740
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Carbohydrates104g
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Net Carbs101g
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Fat16g
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Protein42g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Small Pot
- 1 Mixing Bowl
- 1 Zester
- 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 filets mignon, pat dry. 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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If using mahi-mahi, pat dry. Halve any larger pieces to match smaller pieces. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Rice
Bring a small pot with rice, 1 1/4 cups water, and 1/4 tsp. salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in 1/4 tsp. lime zest (prepared in a later step), half the cilantro (prepared in a later step; reserve remaining for nectarine salsa), and a pinch of salt until combined. Fluff rice with a fork. Set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Cut nectarine into 1/4" dice.
Cut plantains into 2" pieces on an angle.Zest and halve lime. Cut one half into wedges and juice the other half.Coarsely chop cilantro (no need to stem).Peel and halve shallot. Slice one half into thin strips and mince the other half. Keep strips and minced shallots separate.Pat chicken dry. Season both sides with piri piri seasoning (use less if spice-averse). -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 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.Remove from burner.While chicken cooks, continue recipe. -
4 Cook the Plantains and Shallots
Line a plate with a paper towel.
Place another medium non-stick pan over medium heat and add 1 Tbsp. olive oil.Add plantains and sliced shallots to hot pan. Stir occasionally until plantains are golden-brown, 2-3 minutes per side.Remove from burner. Transfer plantains and shallots to towel-lined plate and season all over with a pinch of salt.While plantains and shallots cook, continue recipe. -
5 Make Nectarine Salsa and Finish Dish
In a mixing bowl, combine 2 tsp. minced shallots, nectarines, remaining cilantro, 2 tsp. lime juice, and a pinch of salt. Set aside.
Plate dish as pictured on front of card, topping chicken with nectarine salsa. Squeeze lime wedges over dish to taste. Slice chicken, if desired. Bon appétit!
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