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
A note about serious food allergies
Now here's something new. We use zesty ranch seasoning to flavor a moist pulled chicken breast between a pretzel bun. We garnish it with melty cheddar and sour cream tinged with hot sauce for a uniquely satisfying flavor experience. Served next to loaded potato wedges, this isn't sandwich business as usual, but it should be.
My husband and I loved both the fries and the sandwich. This is definitely a meal we will be making again!
Love these types of meals. Really quick and easy after a rough day at work.
Excellent pretzel buns. The combo with the ranch chicken and spicey mayo really made it a great sandwich and the cheezy potato wedges with sour cream made it my favorite
Entire family went crazy over these chicken sandwiches. We have made them several times since!
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Start the Wedges
Cut potato lengthwise into ¼" wedges.
Place potato wedges on one half of prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of salt and pepper.
Spread into a single layer, cut side down, and roast 20 minutes.
Wedges will finish cooking in a later step.
While wedges cook, sear chicken.
Sear the Chicken
Pat chicken breasts dry, and season both sides with a pinch of pepper.
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place chicken in hot pan and cook until lightly browned, 2-3 minutes per side.
Remove pan from burner. Chicken will finish cooking in a later step.
Finish the Chicken and Wedges
After potato wedges have roasted 20 minutes, carefully flip wedges, and place chicken on other half of baking sheet. Bake until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Transfer chicken to a mixing bowl and cover. Cool at least 5 minutes.
Return baking sheet to oven and roast until potatoes are golden brown, 5-8 minutes.
Cut half the cheddar cheese slices (reserve remaining for sandwiches) into thin shreds and sprinkle over finished wedges.
Prepare the Remaining Ingredients
Trim and thinly slice green onions on an angle.
Combine half the sour cream (reserve remaining for garnishing potato wedges) and hot sauce (to taste) in another mixing bowl. Refrigerate until ready to plate.
Shred Chicken and Toast Buns
Once chicken has cooled, shred into bite-sized pieces. Add half the ranch seasoning and ¼ tsp. pepper and toss to combine. Taste chicken, and add more ranch seasoning if desired.
Place pretzel buns directly on oven rack and toast until lightly browned, 3-5 minutes. Remove from oven and place remaining cheese slices on bottom bun.
Plate dish as pictured on front of card, topping sandwich with arugula and garnishing potato wedges with remaining plain sour cream and green onions. Bon appétit!
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