Grill-Ready

Piri Piri Grilled Chicken with Sofrito Crema, Rice, and Peppers

easy prep & grill bag included

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

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 you!
A note about serious food allergies

Fire her up! You can have a name for your grill, a special spot for her (or him) on your deck, or even a decorative cover, but your grill will never feel as loved as when you place our special ready to grill meals on the hot rack. These meals are specially designed by our chefs with little to no prep, but maximum to infinity flavor. Whether sunny or snowy, winter or summer, grilled meals bring the best flavor. Order this, and we think you'll agree.

In Your Box (serves 2)

  • 1 tsp. Portuguese Piri Piri Seasoning
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    2 oz. Sour Cream
  • 8½ oz. Cooked Jasmine Rice
  • 6 oz. Pepper and Onion Mix
  • 2 oz. Sofrito Sauce

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
    652
  • Carbohydrates
    57g
  • Fat
    26g
  • Protein
    44g
  • Sodium
    1132mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Mixing Bowl

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

  • If using NY strip steak, follow same instructions as chicken in Steps 1 and 2, grilling until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.

  • If using salmon fillets, pat dry and season flesh side with seasoning blend. Follow same instructions as chicken in Step 2, grilling, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.

  1. 1

    Prepare the Ingredients

    Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry. Place pepper and onion mix, 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper in provided grill bag. Gently shake to mix. Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Remove rice from packaging. Place rice on vegetables in bag. Roll open end of bag to seal. Pat chicken dry, and season both sides with seasoning blend. Drizzle with 1 tsp. olive oil.

  2. 2

    Grill the Meal

    Place grill bag on hot grill, vegetable side down, and cook until vegetables are tender and rice is hot, 12-15 minutes. While grill bag cooks, add chicken to hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

  3. 3

    Make Sofrito Crema and Finish Dish

    Carefully, open grill bag and scoop out vegetables and rice. Combine sour cream and sofrito sauce in a mixing bowl. Plate dish as pictured on front of card, topping chicken with sofrito crema. Bon appétit!

  4. 4

    For a Rainy Day...

    If cooking indoors, pat chicken dry, and season both sides with seasoning blend. Thoroughly rinse any fresh produce and pat dry. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. While chicken cooks, place another medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pepper and onion mix, ¼ tsp. salt, and a pinch of pepper to hot pan and stir occasionally until tender, 4-5 minutes. Remove from burner. Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Follow same plating instructions.

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