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
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
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 jalapeño popper spread.
Make Spread and Finish Chicken
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
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 with jalapeño-cheese mixture. 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 ½" 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, mince cilantro.
Finish the Dish
Plate dish as pictured on front of card, garnishing chicken and vegetables with cilantro. Bon appétit!
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