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
Grill time is over, right? Not so! You can still throw some meat on fire when the snow is falling down. And if you want to do some heroic "winter grilling," we've got you covered here. A succulent chicken breast flavored with mojito lime seasoning goes on the grill with fresh poblano and green onion, perfect additions to the lime slaw. Summer may be over, but summer flavors not so.
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
Halve and juice lime.
Stem and mince cilantro.
Stem poblano pepper, halve lengthwise, and seed.
Trim ends off green onions.
In a mixing bowl, combine sour cream, 1 tsp. lime juice (reserve remaining for slaw), and a pinch of salt. Set aside.
In another mixing bowl, combine mojito lime seasoning and 1 Tbsp. olive oil. Set aside.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Make the Slaw
Heat a grill or grill pan over medium heat. When using an outdoor grill with enough room, feel free to cook all elements at once. Also, feel free to use a medium pan instead of grill pan or grill.
In another mixing bowl, combine slaw mix, cilantro, 2 tsp. lime juice, brown sugar, 2 tsp. olive oil, ¼ tsp salt, and a pinch of pepper. Set aside.
Grill the Green Onions and Poblano
Drizzle 1 tsp. olive oil over poblano halves and green onions.
Add green onions to hot grill. Cook undisturbed until charred, 1 minute per side.
Transfer green onions to a plate. Keep grill over medium heat.
Add poblano halves to hot grill, skin side down. Cook undisturbed until charred and tender, 3-5 minutes per side.
Transfer poblano to a plate. Keep grill over medium heat.
Grill the Chicken
Drizzle 1 tsp. olive oil over chicken breasts. Add chicken to hot grill and cook until browned, 4-6 minutes.
Flip chicken, and brush grilled side with mojito lime-oil. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes.
Remove chicken to a plate.
How to get pro-looking crosshatch marks on grilled meats: Imagine your grill is a clock and place meat on grill so tip points at 10 o'clock. After 2-3 minutes, rotate so tip points at 2, and cook another 2-3 minutes. Repeat on second side.
Finish the Dish
Cut poblano halves into thin strips. Cut green onions into 1" pieces. Stir poblano and green onion pieces into slaw.
Plate as pictured on front of card, garnishing chicken with lime sour cream. Bon appétit!
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