Express
Crispy Adobo Chicken
with sun-dried tomato zucchini
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 2 Zucchini
- 10 oz. Boneless Skinless Chicken Cutlet
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2 oz. Creme Fraiche
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1 oz. Sun Dried Tomato Pesto
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0.84 oz. Mayonnaise
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¼ cup Italian Panko Blend
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¾ oz. Crispy Red Peppers
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1 tsp. Buttermilk-Dill Seasoning
- ½ tsp. Adobo Seasoning
- 3 Thyme Sprigs
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) oqlnWk3k
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Calories540
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Carbohydrates20g
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Net Carbs17g
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Fat35g
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Protein34g
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Sodium1250mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 2 Plates
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, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, 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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1 Cook the Chicken
Pat chicken dry and season both sides with adobo seasoning.
Evenly spread panko on a plate. Place chicken onto panko, pressing gently to adhere to one side.Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken, panko-side down first, to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. Transfer chicken to another plate.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Stem thyme.Crush crispy red peppers in shipping bag. -
3 Cook the Zucchini
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add zucchini to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes.Remove from burner. Stir in pesto and a pinch of salt until combined.While zucchini cooks, continue recipe. -
4 Make Sauce and Finish Dish
In a mixing bowl, combine mayonnaise, creme fraiche, 1 tsp. water, buttermilk-dill seasoning, and 1/2 tsp. thyme. Set aside.
Plate dish as pictured on front of card, topping chicken with sauce and garnishing zucchini with crushed crispy red peppers. Bon appétit!
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