All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
We've put a unique twist on chimichurri, an Argentine condiment of herbs, garlic, and vinegar. Cherries are the main ingredient in a sauce that's garlic-forward and suffused with lime juice. This mixture of sweet and tart flavors makes for a perfect summertime dinner with a juicy grilled chicken breast and fresh vegetables like zucchini, bell pepper, and red onion.
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
Grill Pan or Outdoor Grill
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
Prepare the Ingredients
Mince garlic. Trim zucchini ends and slice on an angle into ⅓" ovals. Stem, seed, and slice yellow bell pepper into wide 1 ½" strips. Trim top of red onion, peel, and cut into six wedges, leaving root intact to hold wedges together. Zest lime, halve, and juice. On a separate cutting board, finely chop cherries. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Cook the Chicken
Heat an outdoor grill or grill pan to medium heat. Lightly coat grill with cooking spray and add chicken to hot grill pan. Cook 4-6 minutes on each side, or until chicken is slightly charred and reaches a minimum internal temperature of 165 degrees. Remove to a plate and cover loosely with foil. Carefully brush or wipe grates of grill clean.
Season the Vegetables
While chicken cooks, place zucchini, yellow pepper, onion wedges, 1 Tbsp. olive oil, and vegetable seasoning in a medium mixing bowl. Toss to coat vegetables evenly.
Grill the Vegetables
Return grill to medium heat and lightly coat with cooking spray. Working in batches if necessary, add vegetables to hot grill and cook 2-3 minutes on each side, or until charred. Remove vegetables to a plate.
Make the Cherry Chimichurri
Combine garlic, cherries, 1 ½ Tbsp. lime juice, ½ tsp. lime zest, strawberry jam, 2 tsp. olive oil, and ¼ tsp. salt in a small bowl.
Plate the Dish
Place chicken on a plate. Spoon chimichurri in front of chicken and arrange grilled vegetables on side.
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