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
"Bring a small pot with rice and 1 cup water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes.
Remove from burner and set aside. Season with a ¼ tsp salt.
Stem and halve red bell pepper. Remove seeds and ribs. Slice into 1" strips
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Mince dill, leaves and stems.
Zest and halve lemon. Cut one half into wedges and juice the other half.
Add ½ tsp lemon zest and ½ chopped dill and white part of green onion to rice. Fluff with a fork to combine.
Pat tilapia dry and season both side with ¼ tsp salt and pinch of pepper
Coat tilapia in ½ the cornstarch. Mix remaining cornstarch in a bowl with 1 Tbsp water. Stir to combine till smooth slurry. Drizzle slurry over top of tilapia and spread evenly. Sprinkle panko over top and gently press to adhere.
Line a plate with paper towel. Place a large non stick pan over medium high heat. Add 6 tsp oil. Add tilapia panko side down to hot oil. Cook till golden brown and crispy, 4-6 min. Carefully flip, and cook until fish is 145 degrees, 3-5 min. Transfer to a paper towel lined plate.
broil veg, make sauce , plate
Place peppers and shallots on baking sheet and drizzle with 1 tsp oil. Season with ¼ tsp salt and pinch of pepper. Massage oil and salt into veg. Put under broil till peppers and onions a slightly charred at the tips, 5-10 min.
While veg cook, in a cleaned out mixing bowl, combine mayo, tzatziki sauce, green onion slices, and 1 Tbsp lemon juice. Stir to until thoroughly combined. Plate up rice topping with veg and garnish with remaining dill. Serve tzatziki aioli on the side. Garnsih with lemon wedge. Bon Appetit!
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