15 Minute Meal Kit

Cilantro-Lime Arroz con Pollo with Chipotle Crema

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Wheat

Calories Conscious
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 you!
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.)

In Your Box (serves 2)

  • 1 Lime
  • ½ tsp. Cilantro Lime Pepper Salt
  • Info
    8 oz. Precooked Rice Pilaf
  • 2 Green Onions
  • 3 oz. Black Beans
  • Info
    2 oz. Sour Cream
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • 1 Poblano Pepper
  • ½ tsp. Chipotle Seasoning

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
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

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 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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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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