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
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.
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 the ingredients
Combine sour cream, chipotle seasoning, and 2 tsp. water.
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.
Stem poblano peppers, 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.
Season chicken with a pinch of salt and pepper.
cook the chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken, peppers, and seasoning blend to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes."
prepare the rice
While chicken cooks, heat 1 tsp. olive oil in a medium non-stick pan, over medium heat add rice and white portions of green onions to hot pan. Cook 2-3 minutes, stirring occasionally, until onions are tender.
finish the dish
Plate as pictured on front of card. Garnish with chipotle crema, and pickled onions.
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