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
Cook the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and 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 from burner. Transfer chicken to a plate. Reserve pan; no need to wipe clean.
While chicken cooks, prepare ingredients.
Prepare the Ingredients
Coarsely chop cilantro (no need to stem).
Peel and halve shallot. Slice halves into thin strips.
Carefully massage rice in bag to break up any clumps.
Cook the Rice
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add shallot and slaw mix to hot pan and stir occasionally until tender, 2-3 minutes.
Stir in rice, 2 Tbsp. water, and chicken base. Cook until rice is warmed through, 2-3 minutes.
Make Sauce and Finish Dish
In a mixing bowl, combine curry powder, sour cream, cilantro (reserve a pinch for garnish), 2 tsp. olive oil, and 1 Tbsp. water.
Return pan used to cook chicken to medium-high heat. Add sour cream mixture to hot pan and bring to a simmer.
Once simmering, remove from burner. Add chicken and flip until completely coated.
Plate dish as pictured on front of card, garnishing chicken with reserved cilantro. Bon appétit!
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