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
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 and green bell peppers into ½" thick strips.
Halve and peel onion. Slice halves into thin strips.
Halve lime. Cut one half into wedges and juice other half.
Pat chicken dry.
Start the Vegetables
Place bell peppers and onion on prepared baking sheet and toss with 1 Tbsp. olive oil. Massage oil into peppers and onion.
Spread into a single layer and roast in hot oven until slightly tender, 8-9 minutes.
While vegetables roast, make sauce.
Make the Sauce
Combine sour cream, 1 Tbsp. lime juice, a pinch of salt, and hot sauce (to taste) in a mixing bowl.
Cook the Chicken
Carefully remove baking sheet from oven and push vegetables to one side. Add chicken to other half of pan. Baking sheet will be hot! Use a utensil. Top chicken and peppers with seasoning blend.
Roast again until chicken is browned and reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Rest roasted chicken, 3 minutes, then shred into bite-sized pieces.
While chicken cooks, heat tortillas.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.
Plate dish as pictured on front of card, placing chicken and vegetables in tortillas and topping with cheese and sauce. Squeeze lime wedges over tacos 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.