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
A note about serious food allergies
“Smoky” and “mesquite” may be redundant, but the meal those words describe is transcendent. Mesquite seasoned chicken drenched in BBQ, with cheesy potatoes? Resplendent. Magnificent. Yummy.
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
Cook the Chicken
Pat chicken breasts dry, and season both sides with seasoning blend.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken 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.
If using pork chops, follow same instructions and cook until pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side.
While chicken cooks, cook vegetables.
Start the Vegetables
Cut mushrooms into ¼" slices.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 5-7 minutes.
Finish the Vegetables
Add potatoes, ¼ tsp. salt, and a pinch of pepper to pan. Stir occasionally until lightly browned, 3-5 minutes.
Remove from burner and stir in cheese.
Finish the Dish
Plate dish as pictured on front of card, drizzling BBQ sauce over chicken. Bon appétit!
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