Meal Kit
Kickin' Chicken Burrito Salad
air fryer optional
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Keto-Friendly
- Gluten-Smart
Chef
Laura Alpern
This newly developed Home Chef First Taste meal has undergone extensive testing in our Home Chef R&D kitchen, and now it’s time to trial it with real-life customers like you. First Taste meals may utilize exciting new ingredients or techniques/equipment not commonly found in our recipes, so we value your feedback to ensure these new recipes work for you and taste delicious. We read each and every review—so let us know what you think!
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Romaine Heart
- 1 Green Bell Pepper
- 1 Onion
- 1 Lime
- 2 oz. Pico de Gallo Guacamole
- 1 oz. Shredded Quesadilla Cheese
- 0.88 oz. Mayonnaise
- ¼ oz. Green Jalapeño & Serrano Hot Sauce
- 2 tsp. Taco Seasoning
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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Calories520
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Carbohydrates22g
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Net Carbs14g
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Fat32g
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Protein41g
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Sodium1510mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" slices.Halve lime and juice.Halve and peel onion. Slice halves into thin strips. -
2 Cook the Chicken
Pat chicken dry and season both sides with half the taco seasoning (reserve remaining for vegetables).
Place a medium non-stick pan over medium heat and add 1 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.To use an air fryer, place chicken in basket and gently spray with cooking spray. Air fry at 375 degrees until chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.While chicken cooks, continue recipe. -
3 Cook the Vegetables
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add onions and bell peppers to hot pan. Stir occasionally until vegetables are tender and slightly browned, 6-8 minutes.Add remaining taco seasoning, a pinch of salt, and 1 tsp. lime juice (reserve remaining for dressing). Stir occasionally until combined, 1-2 minutes.Remove from burner.While vegetables cook, continue recipe. -
4 Make the Dressing
In a mixing bowl, combine mayonnaise, hot sauce (to taste), 1 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.
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5 Assemble Salad and Finish Dish
Add romaine to bowl with dressing and toss to combine.
Plate dish as pictured on front of card, topping salad with vegetables and chicken. Slice chicken, if desired. Garnish with cheese and guacamole (to taste). Bon appétit!
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