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
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!
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
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.
Trim ends off green beans and halve.Halve lime. Cut one half into wedges and juice the other half.Halve and peel red onion. Cut halves into 1/4" dice.Trim and thinly slice green onions on an angle.Pat chicken dry and season all over with half the garlic salt (reserve remaining for vegetables.)
Cook the Chicken
Place a large pot over medium-high heat and add 1 Tbsp. olive oil.
Add diced chicken to hot pot and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. Transfer chicken to a plate. Wipe pot clean and reserve.
Start the Vegetables
Return pot used to cook chicken to medium heat and add 1 tsp. olive oil.
Add red bell pepper, green beans, red onion, and remaining garlic salt to hot pot. Cover and cook until green beans are bright green and onion is tender, 8-10 minutes.Transfer vegetables to plate with chicken. Reserve pot; no need to wipe clean.
Cook the Rice
Return pot used to cook vegetables to medium-low heat and add 1 tsp. olive oil. Add rice to hot pot and stir constantly until toasted, 1-2 minutes.
Add coconut milk and 3/4 cup water. Bring to a simmer. Once simmering, cover, and cook undisturbed until tender, 10-12 minutes.Top with chicken and vegetables. Cover, and cook undisturbed until warmed through, and green beans are fork-tender, 3-4 minutes.Remove from burner. Uncover, and top with 2 tsp. lime juice.
Heat Sauce and Finish Dish
In a microwave-safe bowl, combine sweet chili sauce and 1/4 cup water. Microwave until heated through, 60-90 seconds.
Plate dish as pictured on front of card, drizzling with sauce and garnishing with green onions. Squeeze lime wedges over meal to taste. Bon appétit!
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Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.