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.
You Will Need
Medium Non-Stick Pan
Large 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
Roast the Red Bell Pepper
Stem, seed, remove ribs, and cut red bell pepper into four pieces.
Place peppers, cut side down, on prepared baking sheet and drizzle with 2 tsp. olive oil.
Broil under hot broiler until peppers are charred and tender, 10-14 minutes.
Keep an eye on the broiler! Check vegetables halfway through cook time to avoid burning.
Transfer peppers to a clean work surface and reserve baking sheet.
While peppers broil, prepare ingredients.
Prepare the Ingredients
Trim zucchini ends and halve lengthwise. Cut each half lengthwise into 3 pieces.
Coarsely chop cilantro (no need to stem).
Finely chop mango. If mango is frozen, rinse under cold water before chopping.
Peel and mince shallot.
Pat chicken breasts dry, and season both sides with seasoned salt.
Cook the Chicken
After peppers have roasted, reduce oven temperature to 425 degrees.
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned on one side, 4-5 minutes.
Transfer chicken, seared side up, to baking sheet used to roast peppers. Wipe pan clean and reserve.
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
While chicken roasts, cook zucchini.
Cook the Zucchini
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add zucchini and a pinch of salt to hot pan and cook undisturbed, 8 minutes, stirring once halfway through.
Add garlic and stir constantly until aromatic, 1-2 minutes.
Remove from burner. Sprinkle with cilantro.
Make Salsa and Finish Dish
Cut roasted red bell pepper into ¼" dice.
Return pan used to cook chicken to medium-high heat. Add 2 tsp. olive oil, shallot, and a pinch of salt to hot pan. Stir occasionally until shallot is tender, 1-2 minutes.
Remove from burner and stir in vinegar, red bell pepper, mango, and ginger.
Plate dish as pictured on front of card, topping chicken with salsa. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.