All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
“She wore raspberry chipotle sauce… the kind you find in a Home Chef box.” The late Prince was quite the lyricist, wasn't he? He knew inspiration. The spicy-sweet, the tart delight, that enrobes this chicken with pure, awesome flavor. (Not the kind you'd find a second-hand store.) Snap peas and crispy shallots never made their way into a Prince song but should have. (Unless that's what “When Doves Cry” is about.)
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
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and halve shallot. Slice halves into thin strips.
If desired, pull strings from snap peas. Halve snow peas across the width. If string is hard to find and remove, make a very thin cut lengthwise along the string.
Halve lime lengthwise. Cut one half into wedges and juice the other half.
Pat chicken breasts dry, and season both sides with seasoning blend and a ¼ tsp. salt.
If using pork tenderloin or pork chops, season same amount.
Roast the Chicken
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and sear until browned, 2-3 minutes per side.
Transfer chicken to prepared baking sheet. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
If using pork chops, sear, 2-3 minutes per side, then roast until pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes. If using pork tenderloin, sear on two sides, 3-4 minutes per side, then roast until pork reaches a minimum internal temperature of 145 degrees, 13-16 minutes.
Remove chicken to a plate and tent with foil.
Wipe pan clean and reserve.
While chicken roasts, crisp shallot.
Crisp the Shallot
Line a plate with a paper towel. In a mixing bowl, combine shallot and rice flour. Stir until shallot pieces are separated and evenly coated.
Return pan used to sear chicken to medium heat and add 1 Tbsp. olive oil. Shaking off excess flour, add shallot to hot pan. Stir constantly until golden brown, 2-3 minutes. Larger shallot rings may soak up oil. If pan gets dry, add 2 tsp. olive oil.
Remove shallots to towel-lined plate and season with a pinch of salt and pepper.
Reserve pan; no need to wipe clean.
Cook the Snap Peas
Return pan used to crisp shallot to medium-high heat.
Add 1 tsp. olive oil, snap peas, and ¼ tsp. salt to hot pan and stir occasionally until peas begin to blister, 3-4 minutes.
Remove from burner.
Make Sauce and Finish Dish
In another mixing bowl, combine chipotle raspberry sauce, red pepper flakes (to taste), and 2 tsp. lime juice.
If using pork tenderloin, rest cooked pork five minutes, then slice into ½" slices.
Plate dish as pictured on front of card, topping snap peas with crispy shallot and placing chicken on sauce. Squeeze lime wedges over to taste. Bon appétit!
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