Chopped & Ready
Family
Piri Piri Chicken
with sweet carrots and herby couscous
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 16 oz. Coin Cut Carrots
- 16 oz. Cooked Couscous
- 3 oz. Creme Fraiche
- 2 oz. Chimichurri
- 1½ oz. Greek Feta Dressing
- ¾ oz. Roasted Garlic & Herb Butter
- ½ fl. oz. Honey
- ½ oz. Roasted Sliced Almonds
- 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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Calories580
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Carbohydrates43g
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Net Carbs38g
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Fat29g
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Protein36g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 2 Large Non-Stick Pans
- 1 Microwave
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Cook the Chicken
Pat chicken dry. Season both sides with piri piri seasoning (use less if spice-averse) and 1/4 tsp. salt. Kids not a fan of extra heat? Feel free to skip/reduce the piri piri seasoning.
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner.While chicken cooks, continue recipe. -
2 Cook the Carrots
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add carrots, 1/4 tsp. salt, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer. Alternatively, reserve half the raw carrots for snacking/serving on the side.Once simmering, cover and cook until water is almost completely evaporated, 3-5 minutes.Uncover and stir in butter and honey until combined and carrots are tender, 1-2 minutes.Remove from burner.While carrots cook, continue recipe. -
3 Heat the Couscous
In a microwave-safe bowl, combine couscous, 2 Tbsp. water, and 1/4 tsp. salt. Cover with a damp paper towel.
Microwave covered until heated through, 2-3 minutes.Carefully remove from microwave. Stir in a pinch of salt, chimichurri (to taste), and 2/3 the creme fraiche (reserve remaining for sauce) until combined. Kids not a fan of extra heat? Feel free to skip/reduce the chimichurri.While couscous microwaves, continue recipe. -
4 Make Sauce and Finish Dish
In a mixing bowl, combine dressing and remaining creme fraiche.
Plate dish as pictured on front of card, topping chicken with sauce. Garnish couscous with almonds. Slice chicken, if desired. Bon appétit!
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