Meal Kit

Chimichurri Tilapia

with mashed sweet potatoes and green beans

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 3 days

Contains: Fish (Tilapia)

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
  • Under %{max_calories} calories
    Over 30g protein
  • Gluten-Smart

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In Your Box (serves 2)

  • Info
    11 oz. Tilapia Fillets
  • 9 oz. Sweet Potato
  • 8 oz. Green Beans
  • 1 Lime
  • ½ fl. oz. Honey
  • ¼ oz. Cilantro
  • 2 Garlic Cloves
  • 1½ tsp. Amarillo Seasoning
  • ¼ tsp. Red Pepper Flakes

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 2 Large Non-Stick Pans
  • 1 Colander

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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • 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.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side. 

  1. 1

    Start the Sweet Potatoes

    Peel sweet potato and cut into 2" pieces. Bring a medium pot with sweet potatoes covered by water to a boil.

    Once boiling, cook until fork-tender, 14-18 minutes.

    Remove from burner. Reserve 1/4 cup sweet potato cooking water. Drain sweet potatoes in a colander and return to pot.

    While sweet potatoes cook, continue recipe.

  2. 2

    Prepare Ingredients and Make Chimichurri

    Trim green beans, if necessary.

    Coarsely chop cilantro (no need to stem).

    Halve lime. Cut one half into wedges and juice the other half.

    Mince garlic.

    In a mixing bowl, combine cilantro, half the garlic (reserve remaining for green beans), a pinch of salt, a pinch of red pepper flakes (to taste; remaining is yours to use as you please!), 2 tsp. lime juice, and 1 Tbsp. olive oil. Set aside.

    Pat tilapia dry and season all over with half the amarillo seasoning (reserve remaining for sweet potatoes) and a pinch of pepper.

  3. 3

    Finish the Sweet Potatoes

    Add remaining amarillo seasoning, a pinch of pepper, and honey to pot with sweet potatoes.

    Mash until completely combined and smooth. If too thick, add reserved sweet potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.

    Cover to keep warm. Set aside.

  4. 4

    Cook the Green Beans

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add remaining garlic, green beans, and a pinch of salt to hot pan and cook, 1 minute.

    Add 1/4 cup water and a pinch of pepper. Cover and cook until tender, 6-8 minutes.

    If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

    Remove from burner.

    While green beans cook, continue recipe.

  5. 5

    Cook Tilapia and Finish Dish

    Place another large non-stick pan over medium heat and add 1 tsp. olive oil.

    Add tilapia to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

    Remove from burner.

    Plate dish as pictured on front of card, topping tilapia with chimichurri. Squeeze lime wedges over dish to taste. Bon appétit!

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