Meal Kit

Chipotle Raspberry Chicken

with crispy fried shallots and snap peas

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
Carb Conscious
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

“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.)

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Snap Peas
  • 1 Lime
  • 1 Shallot
  • 1 fl. oz. Roasted Chipotle and Raspberry Sauce
  • 0.35 oz. White Rice Flour
  • 2 tsp. Mojito Lime 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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Mixing Bowls

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
  1. 1

    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 1/4 tsp. salt.

    If using pork tenderloin or pork chops, season same amount.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Cook the Snap Peas

    Return pan used to crisp shallot to medium-high heat.

    Add 1 tsp. olive oil, snap peas, and 1/4 tsp. salt to hot pan and stir occasionally until peas begin to blister, 3-4 minutes.

    Remove from burner.

  5. 5

    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 1/2" 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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