Oven-Ready

Chimichurri Chicken Provoleta

with roasted red pepper potatoes

Prep & Cook Time: 30-40 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk, Eggs

  • Under %{max_calories} calories
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you slaved over a hot stove for hours (we'll keep your secret.)

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Cooked Diced Red Potatoes
  • 6 oz. Pepper and Onion Mix
  • Info
    1½ oz. Sliced Smoked Provolone
  • Info
    2 Tbsp. Roasted Red Pepper Pesto
  • Info
    0.42 oz. Mayonnaise
  • 1 tsp. Chimichurri 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)

  • Calories
    510
  • Carbohydrates
    34g
  • Net Carbs
    30g
  • Fat
    21g
  • Protein
    45g
  • Sodium
    1700mg

Recipe Steps

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
  1. 1

    Prepare the Ingredients

    Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry. Drain potatoes.

    Combine potatoes, pepper and onion mix, pesto, half the seasoning blend (reserve remaining for chicken), 1/4 tsp. salt, and a pinch of pepper in provided tray.

    Bake uncovered in hot oven, 10 minutes.

  2. 2

    Add the Chicken

    Carefully remove tray from oven. Push vegetables to one side. Tray will be hot! Use a utensil.

    Pat chicken dry, and place in empty side of tray. Top chicken evenly with remaining seasoning blend, a pinch of salt and pepper, mayonnaise, then cheese.

  3. 3

    Bake the Meal

    Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 25-30 minutes.

    Carefully remove tray from oven. Rest chicken, 5 minutes. Bon appétit!

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