Oven-Ready
Huli-Huli Chicken Rice Bowl
with peppers
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
- Calorie-Conscious
- Protein-Packed
Chef
Rachel Post
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 6 oz. Teriyaki Glaze
- 4 oz. Water Chestnuts
- 4 oz. Mixed Diced Peppers
- 4 oz. Pineapple Chunks
- 4 tsp. Chicken Broth Concentrate
- ⅖ fl. oz. Tamari Soy Sauce
- 1 tsp. Multicolor Sesame Seeds
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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Calories420
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Carbohydrates50g
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Net Carbs48g
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Fat7g
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Protein35g
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Sodium2110mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Microwave-Safe Bowl
- 1 Microwave
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, pat dry. Add chicken to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start the Chicken and Peppers
Pat chicken dry. Season all over with 1/4 tsp. salt and a pinch of pepper.
Evenly divide chicken, diced peppers, and 2 tsp. olive oil between both provided trays. Spread into an even layer.Bake uncovered in hot oven, 10 minutes.Chicken will finish cooking in a later step. -
2 Add Sauce and Bake Meal
After 10 minutes, carefully remove trays from oven and drain any excess liquid, if desired. Trays will be hot! Use caution.
Evenly divide water chestnuts, pineapples, teriyaki glaze, and soy sauce between both trays. Stir to combine and spread into an even layer. Trays will be hot! Use a utensil.Bake again uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.Carefully remove trays from oven.While vegetables and chicken bake, continue recipe. -
3 Heat Rice and Finish Meal
Carefully massage rice in bag to break up any clumps and remove from packaging.
In a microwave-safe bowl, combine rice and chicken base.Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.To serve, top rice with chicken-pepper mixture. Garnish with sesame seeds. Bon appétit!
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