Meal Kit
Chipotle Raspberry Chicken
with crispy fried shallots and snap peas
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
-
Under %{max_calories} caloriesUnder 35g net carbs
Chef
Sarah Thomsen
“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)
-
Calories410
-
Carbohydrates30g
-
Net Carbs29g
-
Fat16g
-
Protein43g
-
Sodium1720mg
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 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 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 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 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 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!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
