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
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.
Before You Cook
Stem, seed, remove ribs, and cut red bell pepper into 1" dice. (Time: 1:30)
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Cook Squash & Peppers
Heat a medium nonstick pan over medium high heat. Add squash, 2 tsp olive oil, ¼ tsp salt and a pinch of pepper. Cook for 3-4 minutes until browned all over. Add peppers and green onion bottoms. Toss for 1 minute. Transfer to prepared baking sheet and roast in a hot oven for 10-12 minutes or until tender.
While vegetables roast, prepare chicken.
Pat chicken breasts dry, and season both sides with ¼ tsp salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner.
In the same pan, add vindaloo sauce and heat gently.
Finish The Dish
Garnish with peanuts.
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