Family Meal Kit
Premium
Rustic Tomato Braised Chicken and Peppers
over creamy mashed potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 4)
- 4 Russet Potatoes
- 20 oz. Boneless Skinless Chicken Breasts
- 8 oz. Fire Roasted Diced Tomatoes
- 1 Yellow Bell Pepper
- 1 Red Bell Pepper
- 1 Onion
- 3 oz. Creme Fraiche
- 4 tsp. Chicken Broth Concentrate
- ¾ oz. Roasted Garlic & Herb Butter
- ¼ oz. Fresh Basil
- 2 tsp. Poultry Seasoning
- 1 tsp. Garlic Salt
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)
-
Calories540
-
Carbohydrates57g
-
Net Carbs51g
-
Fat18g
-
Protein37g
-
Sodium1690mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Colander/Strainer
- 1 Potato Masher
- 1 Plate
- 1 Peeler
Before You Cook
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
Customize It Instructions
-
If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
-
1 Start the Potatoes
Peel and cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by water to a boil.Once boiling, cook until fork-tender, 14-18 minutes.Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.While potatoes cook, continue recipe. -
2 Prepare the Ingredients
Remove stems, seeds, and ribs, and cut bell peppers into 1/4" slices.
Stem and coarsely chop basil.Halve and peel onion. Cut halves into 1/4" slices.Pat chicken dry. Season both sides with half the poultry seasoning (reserve remaining for sauce) and 1/4 tsp. salt. -
3 Start the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until slightly browned, 2-4 minutes per side.Chicken will finish cooking in a later step.Transfer chicken to a plate. Keep pan over medium heat; no need to wipe clean. -
4 Finish the Chicken
Add 2 tsp. olive oil, onions, and bell peppers to hot pan. Stir occasionally until slightly tender, 6-8 minutes.
Add tomatoes, chicken base, 1/4 cup water, remaining poultry seasoning, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir to combine and bring to a simmer.Once simmering, add chicken and cover. Cook until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.Remove from burner. -
5 Finish Potatoes and Finish Dish
Add creme fraiche, softened butter, and garlic salt to pot with potatoes. Mash until smooth.
If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping chicken mixture with basil. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.