Crispy Red Pepper Chicken with Roasted Garlic Potatoes and Peas

easy prep & pan included

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Roasted Garlic & Herb Butter
  • 8 oz. Cooked Red Potatoes
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    0.42 oz. Mayonnaise
  • Info
    1⅘ oz. Garlic & Herb Cheese Spread
  • 3 oz. Roasted Red Peppers
  • Info
    1 oz. Crispy Red Peppers
  • 3 oz. Peas
  • Info
    1 oz. Shaved Parmesan

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 1

    Prepare the Ingredients

    Preheat oven to 425 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry. Combine roasted red peppers, potatoes, 2 tsp. olive oil, and ¼ tsp. salt in provided tray. Push to one side.

  2. 2

    Add the Chicken

    Place chicken in empty side of tray and top with a pinch of salt and pepper. Spread mayonnaise evenly on chicken and crumble cheese spread over mayonnaise, pressing lightly to adhere.

  3. 3

    Bake the Dish

    Bake uncovered in hot oven, 20 minutes. Carefully remove from oven and add peas to vegetables. Bake uncovered again until chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes. Carefully remove from oven and rest chicken, 2-3 minutes. While chicken rests, coarsely crush crispy red peppers in shipping bag. Remove chicken to a plate and top with crushed crispy red peppers. Add half the Parmesan (reserve remaining for garnish), butter, and a pinch of salt to tray and stir until butter is melted. Top vegetables with remaining Parmesan. Bon appétit!

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