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
Stem, seed, remove ribs, and cut red bell pepper into ½" strips.
Cut broccoli into bite-sized pieces.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Roast the Vegetables
Place broccoli and red bell pepper on prepared baking sheet. Toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into vegetables.
Spread into a single layer. Roast in hot oven until broccoli is tender and vibrant green, 12-15 minutes.
While vegetables roast, prepare fish.
Prepare the Fish
Pat tilapia dry.
Combine cornstarch, 2 Tbsp. water, and seasoning blend in a mixing bowl until cornsarch is dissolved.
Spread cornstarch-water mixture evenly on one side of tilapia. Top with panko, pressing gently to adhere.
Cook the Tilapia
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 4 tsp. olive oil.
Carefully lay tilapia in hot oil, panko side down. Cook until panko is golden brown and crispy, 3-4 minutes.
Flip fish. _If pan is dry, add 1 tsp. olive oil. Cook until tilapia reaches a minimum internal temperature of 145 degrees, 2-3 minutes.
Transfer tilapia to towel-lined plate. Season with a pinch of salt.
Make Chutney and Finish Dish
Combine mango chutney, chives, 1 tsp. lemon juice, and a pinch of salt in another mixing bowl.
Plate dish as pictured on front of card, topping tilapia with chutney and vegetables with crispy red peppers. Squeeze lemon wedges over meal to taste. Bon appétit!
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