Family Meal

One-Sheet Chicken Tacos

with peppers and onions

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Milk, Wheat

Calories Conscious
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)

  • 20 oz. Diced Boneless Skinless Chicken Breasts
  • 1 Tbsp. Taco Seasoning
  • Info
    12 Small Flour Tortillas
  • ¾ fl. oz. Hot Sauce
  • 1 Lime
  • Info
    3 oz. Sour Cream
  • Info
    2 oz. Shredded Cheddar Cheese
  • 2 Green Bell Peppers
  • 1 Red Bell Pepper
  • 1 Red Onion

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing 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

    Prepare the Ingredients

    Stem, seed, remove ribs, and cut red and green bell peppers into 1/2" 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.

  2. 2

    Start the Vegetables

    Place bell peppers and onion on prepared baking sheet and toss with 1 Tbsp. olive oil and 1/4tsp. salt. 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.

  3. 3

    Make the Sauce

    Combine sour cream, 1 Tbsp. lime juice, a pinch of salt, and hot sauce (to taste) in a mixing bowl.

  4. 4

    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.

  5. 5

    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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