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
There's nothing like the grill; it portends summer and all the joy that entails, yes, but it's also the flavors. The grill imparts a smoky, charred oomph to whatever touches its grate. It can't be replicated or reproduced. Here, the magic is augmented by the smoldering sweet tang of the jerk sauce, brushed on the cooked skewers. The zucchini and bell pepper are rubbed with delightful mojito-lime oil, then also sacrificed to the grill gods, resulting in pure delight. As long as the summer sun remains in the sky, we'll keep the grill ready.
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
Stem, seed, remove ribs, and quater red bell pepper.
Trim zucchini ends and quarter lengthwise.
Place red bell pepper and zucchini in a mixing bowl with seasoning blend and 1 Tbsp. olive oil. Massage oil and seasoning into vegetables. Set aside at least 5 minutes.
Halve lime. Quarter one half and juice remaining half.
Mince cilantro (no need to stem).
Prepare the Chicken
Pat chicken breasts dry and, on a separate cutting board, cut into 1" pieces. Season pieces with a pinch of salt and pepper and drizzle with 1 tsp. olive oil.
Thread chicken pieces onto skewers evenly, leaving space between pieces. There should be about three pieces per skewer.
Grill the Vegetables
Lightly coat grill or grill pan with cooking spray. When using an outdoor grill with enough room, feel free to cook all elements at once.
Working in batches if necessary, place zucchini and red bell pepper on hot grill. Cook until lightly charred, 3-4 minutes per side.
Remove vegetables to a plate and tent with foil. Keep grill over medium heat.
Grill the Chicken
Lighty coat grill or grill pan again with cooking spray.
Working in batches if necessary, place chicken skewers on hot grill. Cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes per side.
Remove from grill. Spoon or brush jerk sauce on cooked chicken.
Make Lime Crema and Finish Dish
In another mixing bowl, combine 1 tsp. lime juice and sour cream.
Plate dish as pictured on front of card, garnishing vegetables with cilantro. Squeeze lime wedges over to taste. Serve lime crema on the side for dipping. Bon appétit!
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