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
Medium 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 thin strips
Peel and halve shallot. Slice thinly.
Zest and half lime. Juice on half and cut other half into wedges
In a mixing bowl, combine sour cream, 1 tsp. lime zest, and 1 tsp. lime juice. Set aside.
Pat chicken dry.
[BETA PIC; thinner strips on red bell,, lime wedges. garlic , potatoes ,crema]
Start the Potatoes
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil and ¼ tsp. salt. Massage oil and seasoning into potatoes.
Spread into a single layer and roast in hot oven, 20 minutes.
While potatoes roast, cook filling.
Cook the Filling
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add red bell pepper and shallot to hot pan. Stir occasionally until tender and lightly charred, 8-12 minutes.
Remove from burner.
Prepare the Chicken
Cover chicken with plastic wrap and use a heavy object to pound to an even 1/8" thickness
Season chicken on both sides with seasoning blend. Divide Oaxacan cheese evenly between chicken breasts and top with filling. Fold chicken over filling, enclosing completely.
[PIC: flat chicken instead of butterflied]
Finish Potatoes and Chicken and Finish Dish
Carefully, push potatoes to one side of baking sheet and toss with tomato butterBaking sheet will be hot! Use a utensil. Place stuffed chicken in empty space on baking sheet.
Roast again until chicken reaches a minimum internal temperature of 165 degrees, 18-20 minutes.
Rest roasted chicken, 3 minutes.
Plate dish as pictured on front of card, topping chicken with lime crema. Squeeze lime wedges over to taste. Bon appétit!
[BETA CHANGES PIC: tomato in potatoes, chicken with topping]
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