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
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
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
Cook the Chicken
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add ground chicken to hot pan. Break up meat until no pink remains and chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
While chicken cooks, make salad.
Make the Salad
Cut or tear romaine lettuce.
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. Cut into ¼" dice.
Quarter apple and remove core. Cut into ½" slices.
Drain black beans.
Halve lime. Cut one half into wedges and juice the other half.
Combine sour cream, 1 Tbsp. lime juice and seasoning blend in a mixing bowl.
Place corn in a microwave-safe bowl. Microwave until warm, 1-2 minutes. Let cool, 1 minute.
Toss or gently combine romaine, corn, and beans in another mixing bowl.
Plate dish as pictured on front of card, garnishing salad with tortilla strips and avocado. Squeeze lime wedges over to taste. Serve dressing and apple slices on the side. Bon appétit!
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