Family Meal Kit
One-Sheet Guacamole Chicken
with cheesy roasted sweet potato hash
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
Chef
Laura Alpern
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. Boneless Skinless Chicken Breast Cutlet
- 18 oz. Sweet Potato
- 1 Red Bell Pepper
- 4 oz. Pico de Gallo Guacamole
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2 oz. Shredded Nacho/Taco Cheese Blend
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2 oz. Light Sour Cream
- 4 Green Onions
- 1 Tbsp. Taco Seasoning
- 1 tsp. Portuguese Piri Piri Blend
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.
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Nutrition (per serving)
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Calories430
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Carbohydrates35g
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Net Carbs28g
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Fat16g
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Protein36g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
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
Customize It Instructions
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If using top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 3-4 minutes per side.
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1 Prepare the Ingredients
Peel and cut sweet potato into 1" dice.
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.Trim and thinly slice green onions, keeping white and green portions separate. -
2 Start the Sweet Potatoes
Place sweet potatoes on prepared baking sheet and top with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasonings into potatoes. Spread into a single layer.
Roast in hot oven, 10 minutes.Carefully remove from oven. -
3 Add the Peppers
Add bell peppers, white portions of green onions, and taco seasoning to sweet potatoes. Stir to combine and push to one side of sheet. Sheet will be hot! Use a utensil.
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4 Add the Chicken
Pat chicken dry. Season both sides with piri piri seasoning (use less if spice-averse) and 1/4 tsp. salt.
Place chicken on now-empty side of sheet and top with 1 tsp. olive oil. -
5 Roast Vegetables and Chicken and Finish Dish
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-18 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove from oven.Plate dish as pictured on front of card, topping chicken with guacamole and green portions of green onions. Garnish vegetables with cheese and sour cream. Bon appétit!
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