Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
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In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 8 oz. Sweet Potato
- 4 fl. oz. Enchilada Sauce
- 1 Poblano Pepper
- 3 oz. Corn Kernels
- 1 Lime
- 1 Tbsp. 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.
Nutrition (per serving) bP8MQoqz
You Will Need
- Olive Oil
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
Prepare the Ingredients
Peel and cut sweet potato into 1/2" dice.Halve lime. Cut one half into wedges and juice the other half.Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add sweet potatoes to hot pan in a single layer and cook undisturbed until lightly browned, 2-3 minutes.Add poblanos (to taste), corn, and taco seasoning. Stir occasionally until vegetables are tender, 8-10 minutes.Remove from burner. Stir in butter (to taste) until melted and combined.While vegetables cook, continue recipe.
Cook the Chicken
Pat chicken dry and season both sides with a pinch of salt and pepper.Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.
Heat the Sauce
Return pan used to cook chicken to low heat. Add enchilada sauce and 2 Tbsp. water to hot pan. Stir to combine and bring to a simmer.Once simmering, remove from burner.
Make Crema and Finish Dish
In a mixing bowl, combine sour cream and 2 tsp. lime juice.Plate dish as pictured on front of card, topping chicken with enchilada sauce and crema and garnishing vegetables with cheese. Squeeze lime wedges over to taste. Bon appétit!
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