with jalapeño popper twice-baked potato and green beans
Prep & Cook Time:35-45 min.
Cook Within:5 days
A note about serious food allergies
Some say Mom's freshly-baked apple pie, some say baseball games in muggy July, but, really, there's nothing that says America more than our own created flavor, the tangy, salty ranch. This meal is a Statue of Liberty of flavors: Ranch flavors the succulent chicken breast, and the sour cream-chive sauce on top. And for the harbor lady's bright green hue, check out the cheesy-good twice-baked tater spiced with jalapeño popper flavors. Let this meal fill you up with patriotic fever; we know already it will fill you up with good flavor.
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
Prepare the Ingredients
Pierce potatoes five times with a fork for ventilation. Microwave potatoes until easily pierced with a knife tip, 6-10 minutes. (Microwaves vary in power; begin checking doneness every minute after 6 minutes.) Alternatively, bake potatoes, 45-60 minutes.
While potatoes cook, mince chives.
Trim ends off green beans.
Cut a few thin rounds off pointed end of jalapeño. Mince remaining jalapeño. Discard seeds and ribs for less spice. Be sure to wash hands, utensils, and cutting board after working with jalapeño.
Sear Chicken and Make Ranch Sour Cream
Pat chicken breasts dry, and season both sides with a pinch of pepper.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until lightly browned, 2-3 minutes per side.
Transfer to one side of prepared baking sheet and sprinkle with half the ranch seasoning (reserve remaining for sour cream).
Reserve pan; no need to wipe clean.
In a mixing bowl, combine sour cream, remaining ranch seasoning, and chives (reserve a pinch for garnish).
Make the Potatoes
Using a clean towel to hold very hot potatoes, cut ¼" off long side of potatoes. Scoop potato flesh into another mixing bowl, leaving ¼" wall intact.
Add minced jalapeño (to taste), cream cheese, half the cheese (reserve remaining for topping potatoes), ½ tsp. salt, and ¼ tsp. pepper to mixing bowl with potato flesh.
Coarsely mash potato, adding milk 2 Tbsp. at a time until desired consistency is reached.
Place potato skins on empty side of baking sheet and spoon potato mixture back into skins. Top with remaining cheese.
Finish the Potatoes and Chicken
Bake until cheese is lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 7-8 minutes.
While potatoes and chicken bake, cook green beans.
Cook the Green Beans
Return pan used to sear chicken to medium-high. Add green beans to hot pan and stir 1 minute. Add ½ cup water and stir occasionally until tender, 7-9 minutes.
If water has evaporated and beans are not yet tender, add 2 Tbsp. water at a time until beans are cooked.
Remove from burner.
Plate dish as pictured on front of card, garnishing chicken with ranch-sour cream and remaining chives, and potatoes with jalapeño rounds. Bon appétit!
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