Meal Kit

Portuguese Piri Piri Chicken

with roasted potatoes and arugula salad

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs

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

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • 2 oz. Baby Arugula
  • Info
    1 oz. Butter
  • ½ oz. Cilantro
  • 1 Jalapeño Pepper
  • Info
    1 oz. Mayonnaise
  • Info
    2 oz. Sour Cream
  • 1 Lime
  • 2 Garlic Cloves
  • 16 oz. Bone-in Skin-On Chicken Breasts
  • 1 tsp. Portuguese Piri Piri Seasoning

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

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

    cook chicken

    cold large oven-safe pan, 1 tsp oil pat chicken dry, place in pan skin-side down place over med-high heat and until skin is browned and crispy, 4-6 minutes, flip and cook 3 minutes remove to plate and season both side with seasoning blend and a pinch of salt reserve pan, no need to wipe out

  2. 2


    halve potatoes and cut into ½" slices mince garlic trim, seed, and mince jalapeno zest, halve, and juice lime mince cilantro

  3. 3

    Start potatoes

    same pan, med-high heat add potatoes and cook until lightly browned, 3-4 minutes add butter and garlic, ½ tsp salt, pinch pepper place chicken on top of potatoes, place in oven and roast until potatoes tender and chicken is temp, 12-15 minutes

  4. 4

    make sauce

    bowl sour cream, mayo, 1 tsp lime zest, 2 tsp. lime juic, 1 tsp. oil, pinch s+p, cilantro

  5. 5


    plate with arugula, sauce on side to be used liberally on chicken, greens, and potatoes

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