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
Dickens wrote A Tale of Two Cities; what we've got here is a tale of two sauces. One, an aioli, combines the heat of chipotle with the acid brightness of lime. It comes correct with the crispy fried chicken, making for crunchy tang in every divine bite. Two, a vinegar-based garlic and cilantro sauce turns these workaday potatoes into spud magic. This meal lives up to every one of your Great Expectations (we're not sorry). Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
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
Prepare the Ingredients
Halve lime lengthwise. Cut one half into wedges and juice the other half.
Cut potatoes into 1" dice.
Mince cilantro (no need to stem).
Pat chicken breasts dry and, on a separate cutting board, cut lengthwise into ¾" strips. Season all over with seasoning blend.
Roast the Potatoes
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Massage oil into potatoes.
Spread into a single layer and roast in hot oven until browned and tender, 20-25 minutes.
While potatoes roast, make sauce and aioli.
Make the Sauce and Aioli
In a mixing bowl, combine apple cider vinegar, 4 tsp. olive oil, garlic, and cilantro. Set aside.
In another mixing bowl, combine 2 tsp. lime juice with chipotle mayonnaise. Set aside.
Heat Oil and Prepare Tempura Batter
Place a medium non-stick pan over medium-high heat and add canola oil. Heat oil, 3-5 minutes.
While oil heats, combine tempura mix and ¼ cup water in another mixing bowl until the consistency of pancake batter. If too thick, add additional water, 1 Tbsp. at a time.
Add chicken strips and toss to coat evenly.
Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Fry Chicken and Finish Dish
Line a plate with a paper towel.
Working in batches if necessary, lay chicken strips in hot oil and flip occasionally until crispy, golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes.
Remove cooked chicken to towel-lined plate.
Plate dish as pictured on front of card, topping chicken strips with chipotle-lime aioli (to taste) and topping potatoes with cilantro-garlic sauce. Squeeze lime wedges over to taste. Bon appétit!
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