Meal Kit
Cilantro Lime Pepita Chicken
with zucchini squashlotes
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Yellow Squash
- 1 Zucchini
- 1 Lime
- 1 oz. Pepitas
- 1 fl. oz. Garlic Aioli
- ⅗ oz. Butter
- ½ oz. Grated Cotija
- ¼ oz. Cilantro
- 1 tsp. Fiesta Seasoning
- ½ tsp. Adobo 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.
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Nutrition (per serving)
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Calories560
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Carbohydrates14g
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Net Carbs10g
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Fat38g
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Protein45g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Zester
- 1 Plate
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
Customize It Instructions
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If using antibiotic free chicken breasts, follow same instructions.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Stem and finely chop cilantro leaves.
Zest and halve lime. Cut one half into wedges and juice the other half.Trim zucchini and yellow squash ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.Pat chicken dry. Season both sides with adobo seasoning and a pinch of salt. -
2 Toast the Pepitas
Place a medium non-stick pan over medium heat and add 1/2 tsp. olive oil.
Add pepitas and a pinch of fiesta seasoning (reserve remaining for vegetables) to hot pan. Stir occasionally until toasted, 1-2 minutes.Remove from burner. Transfer pepitas to a plate and set aside. Wipe pan clean and keep over medium heat. Pan will be hot! Use caution. -
3 Cook the Chicken
Add 1 tsp. olive oil and chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner.While chicken cooks, continue recipe. -
4 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini and yellow squash to hot pan. Stir occasionally until vegetables are tender, 5-7 minutes.Add remaining fiesta seasoning, 1/4 tsp. salt, and 1 tsp. lime juice (to taste). Stir occasionally until combined, 1-2 minutes.Remove from burner.While vegetables cook, continue recipe. -
5 Make Cilantro Butter and Finish Dish
In a mixing bowl, combine softened butter, cilantro, half the garlic aioli (reserve remaining for garnish), 1/4 tsp. lime zest (to taste), and a pinch of salt.
Plate dish as pictured on front of card, topping chicken with cilantro butter. Garnish vegetables with cheese, remaining garlic aioli, and pepitas. Squeeze lime wedges over to taste. Bon appétit!
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