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

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

In Your Box (serves 2)

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

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
    525
  • Carbohydrates
    48g
  • Fat
    17g
  • Protein
    41g
  • Sodium
    1435mg

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.
    Drain black beans. 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. Combine sour cream, 2 tsp. water, and chipotle seasoning in a mixing bowl. Set aside. Pat chicken dry, and season all over with¼ tsp. salt and a pinch of pepper.

  2. 2

    Cook the Chicken Mixture

    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.

  3. 3

    Cook the Rice

    Add cilantro lime rice, and black beans to hot pan. Stir occasionally until combined and heated through, 2-3 minutes. Remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with chipotle crema and green portions of green onions. Squeeze lime wedges over meal to taste. Bon appétit!

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