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
This meal has many amazing, tasty moving parts: succulent chicken, feisty pepper, hearty beans, the slight heat and flavor bounty of chipotle crema, fresh cilantro (and cilantro lime salt!), and delicious rice. With so much going on, it's amazing it gets distilled into one perfect meal. But amazement is our middle name. (Not Shirley like it says on the old birth certificate.)
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
Large Non-Stick Pan
Before You Cook
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
Prepare Ingredients and Make Chipotle Crema
Trim and slice white portions of green onions into ½" pieces. Thinly slice remaining green onions on an angle. Keep white and green portions separate.
Halve lime and cut halves into wedges.
Stem poblano pepper, seed, and cut into ½" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Drain black beans.
Combine sour cream, 2 tsp. water, and chipotle seasoning in a mixing bowl. Set aside.
Pat chicken dry, and season all over with ¼ tsp. salt and a pinch of pepper.
Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add diced chicken, poblano pepper, white portions of green onions, and cilantro lime pepper salt to hot pan. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove from burner and remove to a plate. Wipe pan clean and reserve.
While chicken cooks, prepare rice.
Cook the Rice
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.
Add rice pilaf and black beans to hot pan. Stir occasionally until combined, 2-3 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping rice with chicken and garnishing with chipotle crema, and green portions of green onions. Squeeze lime wedges over to taste. Bon appétit!
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