4-Serving Meal

One-Pot Sweet Chili Lime Chicken

with coconut rice

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Tree Nuts (Coconuts)

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!

In Your Box (serves 4)

  • 2 Green Onion
  • 2 tsp. Garlic Salt
  • 1 Red Bell Pepper
  • 1 Red Onion
  • 8 oz. Green Beans
  • 4 fl. oz. Sweet Chili Sauce
  • 1 Lime
  • ¾ cup Jasmine Rice
  • Info
    5⅗ fl. oz. Coconut Milk
  • 24 oz. Diced 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.

  • Nutrition (per serving)

  • Calories
    570
  • Carbohydrates
    63g
  • Fat
    18g
  • Protein
    39g
  • Sodium
    1794mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Large Pot
  • 1 Microwave-Safe 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
  1. 1

    prep ing.

    Stem, seed, remove ribs, and cut red bell pepper into 1" dice. Halve and peel onion. Cut halves into ¼" dice. Trim and thinly slice green onions on a bias Trim and halve green beans Halve lime. Cut one half into wedges and juice the other half. Pat chicken dry and season all over with half the garlic salt

  2. 2

    Brown chicken

    Place a large nonstick pot over medium-high heat and add 3 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer to a plate.

  3. 3

    Start Veg

    Place pot used to cook chicken over medium heat. Add 1 tsp olive oil. Add veg to hot pan, season with remaining garlic salt cover, and cook until beans are bright green and onions are tender 8-10 min. Transfer to a plate with chicken.

  4. 4

    start rice

    Place pot used to cook chicken over medium-low heat and add 1 tsp olive oil. Add rice to hot pot and stir continuously until rice is toasted, 1-2 minutes.
    Add coconut milk, ¾ cup water and a pinch of salt to pot with rice and bring to a simmer. Once simmering, cover and cook, 10 min. Once rice is tender, top with chicken and vegetables, cover again, and cook until chicken is warmed through and beans are fork tender, 3-4 min. Remove from burner.

    SA TESTED TECHNIQUE ABOVE ON 9/22

  5. 5

    finish dish.

    In a microwave safe bowl, combine sweet chili garlic sauce and with ¼ cup water. Microwave until heated through, 60-90 seconds.
    Stir chicken and veg into rice. Serve in bowls and drizzle with chili garlic sauce and garnish with green onion slices and lime wedges.

    SA TESTED TECHNIQUE ABOVE ON 9/22

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