All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
We take the best appetizer on the platter, the sweet, cheesy, spicy jalapeño poppers, and plop them right down on a tender chicken breast. The result? Well, it pops.
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
Medium Non-Stick Pan
Large Non-Stick Pan
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
Customize It Instructions
If using pork chops, follow same instructions as chicken in Steps 1 and 2, cooking until pork reaches minimum internal temperature, 5-7 minutes per side.
If using steaks, follow same instructions as chicken in Steps 1 and 2, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.
Start the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook on one side until browned, 5-7 minutes.While chicken cooks on one side, prepare topping.
Make Topping and Finish Chicken
In a mixing bowl, combine jalapeño (to taste), cream cheese, cheddar cheese, and a pinch of salt and pepper.
Flip chicken. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Top chicken evenly with topping. Cover again, and cook until melted, 2-3 minutes.Remove from burner and top with crispy onions, pressing gently to adhere.While chicken cooks, cook vegetables.
Cook the Vegetables
Trim zucchini ends, quarter, and cut into 1/2" dice.
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, zucchini, corn, and seasoning blend to hot pan.Stir occasionally until lightly browned and tender, 4-5 minutes.While vegetables cook, coarsely chop cilantro, leaves and stems.
Finish the Dish
Plate dish as pictured on front of card, garnishing chicken and vegetables with cilantro. Bon appétit!
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