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.
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 the Ingredients
Core tomato and cut into ¼" dice.
In a mixing bowl, combine tomato and pesto.
Pat diced chicken dry and season 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 to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Make the Sauce
Add cream to pan and bring to a simmer. Cook until slightly thickened, 1-2 minutes.
Stir in cheese until incorporated.
For best results, pierce brown rice bag a few times with a knife, then break up rice inside the bag. Add rice and stir to combine. Stir occasionally until warmed through, 1-2 minutes.
Season with a pinch of salt and pepper.
Finish the Dish
Plate dish as pictured on front of card, topping chicken and rice with tomato-pesto mixture. Bon appétit!
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