Family Meal Kit
Herby Chicken with Mango-Avocado Slaw
and coconut rice
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breasts
- 10.94 oz. Long Grain White Rice
- 1 Avocado
- 8 oz. Slaw Mix
- 5⅗ fl. oz. Coconut Milk
- 4 oz. Frozen Mangoes
- 1 Lime
- 2 oz. Creme Fraiche
- 2 oz. Chimichurri
- 1 oz. Pepitas
- 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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Calories870
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Carbohydrates82g
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Net Carbs76g
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Fat42g
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Protein40g
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Sodium1460mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Pot
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
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
Customize It Instructions
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If using antibiotic free chicken, follow same instructions.
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1 Cook the Rice
Bring a medium pot with rice, coconut milk, 2 1/2 cups water, and 1/4 tsp. salt to a boil. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and stir in a pinch of salt. Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon and cut into 1/2" dice.
Coarsely chop mangoes. If mangoes are frozen, rinse under cold water until thawed.Halve and juice lime.Pat chicken dry. Season both sides with garlic salt and 1/4 tsp. pepper. -
3 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
4 Assemble the Slaw
In a mixing bowl, combine 4 tsp. lime juice, 4 tsp. olive oil, 1/4 tsp. salt, slaw mix, mangoes, avocado, and pepitas. Set aside.
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5 Make Crema and Finish Dish
In another mixing bowl, combine chimichurri (to taste), creme fraiche, 2 tsp. water, and a pinch of salt. Kids not a fan of extra heat? Feel free to skip/reduce the chimichurri.
Plate dish as pictured on front of card, topping chicken with crema (to taste). Slice chicken, if desired. Bon appétit!
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