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
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
Prepare the Ingredients.
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Cook the Chicken
Place a large non-stick pan over medium-high heat.
Add peppers, tomatoes, and 2 Tbsp. water to hot pan. Stir occasionally until water evaporates and vegetables are just tender, 2-3 minutes.
Add ground chicken. Break up meat until no pink remains and chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
While chicken cooks, prepare quinoa.
Heat the Quinoa
Place quinoa in a microwave-safe bowl. Microwave until warm, 1-2 minutes.
Finish the Dish
Plate dish as pictured on front of card, serving chicken and vegetable mixture on quinoa, drizzling balsamic vinaigrette over bowl, and garnishing with Parmesan. Bon appétit!
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