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.
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
Season chicken with ¼ tsp salt and pinch of pepper
Roast Butternut Squash
Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, a pinch of pepper, and seasoning packet. Massage oil and seasoning into squash. Spread into a single layer. Roast in hot oven until tender, 26-30 minutes.
Remove from oven andvtoss with honey.
" Place a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side.
Transfer chicken to the same baking sheet as the butternut squash.
Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. """
Meanwhile, trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic.
In the same pan, add ¼ cup water, garli, and green onion bottoms. Bring to a simmer. Add mayo and sriracha, bring to a boil. Remove from heat.
Finish The Dish
Garnish with green onion tops.
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