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.
Slice roma tomatoes ¼ inch
Cut potatoes in half lengthwise
Toss fingerling potatoes with 1 tsp. olive oil, ¼ tsp. salt and a pinch of pepper. In a large nonstick pan over medium high heat, add 1 tsp olive oil. Cook potatoes until browned all over, 3-4 minutes. Transfer to a prepared baking sheet. Spread into a single layer and top with Parmesan cheese. Roast until golden brown and fork-tender, 12-14 minutes.
Season chicken with ¼ tp salt and a pinch of pepper. Toss pieces with corn starch until coated. "Line a plate with a paper towel. In the same pan, add remaining olive oil over medium high heat. Test oil temperature by adding a pinch of corn starch to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Lay chicken breast pieces away from you in hot oil and flip every 3-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes. Cook in batches.
Transfer chicken to towel-lined plate. Rest at least 5 minutes."
Finish The Dish
Place half the remoulade on the bottom bun. Place chicken, tomatoes, arugula and remaining remoulade on the inside of the top bun. Serve with Parmesan wedges.
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