Family Meal Kit
Guacamole Chicken Cutlet Sandwich
with fries
Prep & Cook Time: 50-60 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Laura Alpern
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 4 Russet Potatoes
- 20 oz. Boneless Skinless Chicken Cutlet
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4 Brioche Buns
- 1 Roma Tomato
- 4 oz. Fire Roasted Salsa
- 4 oz. Pico de Gallo Guacamole
- 2 Green Onions
- 2 tsp. Taco Seasoning
- 1 tsp. Garlic Salt
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.
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Nutrition (per serving)
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Calories700
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Carbohydrates87g
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Net Carbs80g
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Fat21g
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Protein42g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
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
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1 Roast the Fries
Cut potatoes into ¼" fries and pat dry. Place fries on one prepared baking sheet and toss with 2 Tbsp. olive oil, garlic salt, and a pinch of pepper. Spread into a single layer.
Roast in hot oven until lightly browned, 40-45 minutes, tossing fries halfway through.While fries roast, continue recipe. -
2 Roast the Chicken
Pat chicken dry and place on second prepared baking sheet. Top evenly with 1 tsp. olive oil and season both sides with taco seasoning.
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove from oven.While chicken roasts, continue recipe. -
3 Make the Salsa
Core tomato and cut into 1/4" dice.
Trim and thinly slice green onions.In a mixing bowl, combine salsa (to taste), tomatoes, green onions, and pinch of salt and pepper. Set aside. -
4 Toast the Buns
Place buns, cut side up, directly on oven rack in hot oven.
Toast in hot oven until lightly browned and warmed through, 2-4 minutes.Carefully remove from oven. -
5 Finish the Dish
Plate dish as pictured on front of card, topping bottom bun with guacamole, chicken, salsa (to taste), and top bun. Bon appétit!
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