Express
Sticky Black Pepper Chicken
with jerk rice and plaintains
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat, Soy
- Fiber-Rich
- Protein-Packed
Chef
David Welch
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cooked White Rice
- 6 oz. Sliced Plantains
- 3 oz. Frozen Peas
- 1⅘ fl. oz. Black Pepper Sauce
- 1 oz. Apricot Preserves
- ⅓ oz. Butter
- 1 tsp. Jamaican Jerk Seasoning
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.
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Nutrition (per serving)
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Calories720
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Carbohydrates81g
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Net Carbs76g
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Fat23g
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Protein41g
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Sodium1860mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Microwave
- 1 Microwave-Safe Bowl
- 1 Plate
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
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If using antibiotic free chicken breasts, follow same instructions.
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If using filets mignon or 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.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Chicken
Pat chicken dry. Season both sides with 1/4 tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
2 Cook the Plantains
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add plantains to hot pan. Cook until golden-brown, 2-3 minutes per side.Transfer plantains to a plate. Wipe pan clean and keep over medium heat. -
3 Make the Sauce
Add black pepper sauce (to taste), apricot preserves, 1/4 cup water, and butter to hot pan. Stir often until combined and butter is melted, 1-2 minutes.
Remove from burner.While sauce cooks, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
In a microwave-safe bowl, combine rice, peas, jerk seasoning (to taste), a pinch of salt, and 2 tsp. olive oil.Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, topping chicken with sauce (to taste). Slice chicken, if desired. Bon appétit!
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