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 Pans
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.
While chicken cooks, make rice.
Make the Rice
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add edamame and white portions of green onions to hot pan. Stir occasionally until lightly charred, 3-5 minutes.
Stir in rice, soy sauce, and a pinch of pepper. Stir occasionally until warmed through, 1-2 minutes.
Remove from burner.
Finish the Chicken
Once chicken is cooked, remove from burner. Add sweet chili sauce and flip to coat.
Finish the Dish
Plate dish as pictured on front of card, garnishing chicken with sesame seeds, and rice with green portions of green onions. Bon appétit!
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