Antibiotic-Free Boneless Skinless Chicken Breasts
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 Pans
Before You Cook
Cook the Chicken
Pat chicken dry, and season both sides with half the seasoning blend (reserve remaining for slaw) and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
While chicken cooks, prepare ingredients.
Prepare the Ingredients
Stem poblano pepper, seed, and cut into ½" 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.
Reserve mandarin orange juice and coarsely chop oranges.
Make the Slaw
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add poblano to hot pan and stir occasionally until lightly charred, 2-3 minutes.
Add almonds and stir until toasted, 1-2 minutes.
Transfer poblano and almonds to a mixing bowl. Add slaw mix, mayonnaise, remaining seasoning blend, 2 tsp. mandarin orange juice, and a pinch of salt and pepper and stir until combined.
Finish the Dish
Plate dish as pictured on front of card, serving mandarin oranges on chicken. Bon appétit!
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