Oven-Ready

Chipotle-Cheddar Chicken

with Hatch chile crema

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Spicy

Cook Within: 5 days

Contains: Milk

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 worked for hours over a hot stove (we’ll keep your secret.)

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 8½ oz. Cooked Jasmine Rice
  • 5 oz. Corn Kernels
  • Info
    1 oz. Shredded Cheddar Cheese
  • Info
    1 oz. Sour Cream
  • Info
    2 Tbsp. Chipotle Pesto
  • ½ oz. Tortilla Strips
  • ½ oz. Fire-Roasted Diced Hatch Green Chile Peppers
  • Info
    ½ oz. Grated Parmesan Cheese
  • 1 tsp. Taco Seasoning
Contains: FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information

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
    730
  • Carbohydrates
    72g
  • Net Carbs
    69g
  • Fat
    28g
  • Protein
    49g
  • Sodium
    1460mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 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 pork chops, follow same instructions as chicken in Steps 2 and 3, baking until pork reaches minimum internal temperature, 23-27 minutes. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

  1. 1

    Prepare the Corn and Rice

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

    Combine corn, 1 tsp. olive oil, and a pinch of salt and pepper in provided tray. Push to upper corner of tray.

    Add rice to tray next to corn and stir in taco seasoning.

  2. 2

    Add the Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

    Place chicken in empty space in tray. Top with half the pesto (reserve remaining for corn) and cheddar cheese.

  3. 3

    Bake the Dish

    Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.

    While dish bakes, combine sour cream, Hatch chiles (to taste), and a pinch of salt in a mixing bowl.

    Carefully remove tray from oven. Stir remaining pesto (to taste) and Parmesan into corn.

    To serve, top chicken with Hatch chile crema (to taste) and tortilla strips. Bon appétit!

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