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
A note about serious food allergies
Crispy potato sticks aren't just for snacks anymore; turns out, they make an excellent crunchy coat to succulent chicken. Who knew those little beige pieces were so versatile in their portfolio? Our chefs knew. They also knew that ranch mixed with cauliflower makes for delightful and unique mash, putting all kinds of potatoes and carrots to shame. Our chefs is smart!
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
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
Customize It Instructions
If using pork chops, follow same instruction as Step 1 and Step 2, roasting until pork reaches a minimum internal temperature of 145 degrees, 12-14 minutes.
If using NY Strip steak, follow same instruction, seasoning both sides with 1/4 tsp. salt and a pinch of pepper. In Step 2, place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steak to hot pan. Sear undisturbed until browned, 2 minutes. Transfer steak to prepared baking sheet and follow same instructions for crusting. Bake in hot oven until steak reaches a minimum internal temperature of 145 degrees, 14-17 minutes. Halve to serve.
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Cut cauliflower into bite-sized pieces, if necessary.
Coarsely crush potato sticks.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Roast the Chicken
In a mixing bowl, combine white portions of green onions, hot sauce (to taste), and half the cream cheese (reserve remaining for cauliflower) until smooth.
Place chicken on prepared baking sheet and top evenly with cream cheese-hot sauce mixture and potato sticks, pressing gently to adhere.
Roast in hot oven until browned and chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes.
While chicken roasts, make cauliflower mash.
Boil the Cauliflower
Bring a medium pot with cauliflower covered by water to a boil. Once boiling, reduce to a simmer and cook until tender, 12-15 minutes.
Drain cauliflower into a colander and return to pot.
Mash the Cauliflower
Add remaining cream cheese, seasoning blend, sour cream, green portions of green onions (to taste), and a pinch of salt and pepper to pot.
Mash until cream cheese has melted and desired consistency is reached.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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