I was so happy when my Hello Fresh box came because all 3 recipes sound amazing. So stay tuned for the other two.
If you don’t know what Hello Fresh is , they are a food subscription box. You can skip weeks if you want of have it every week. Each week there are 5 recipes to choose from, you choose 3. No need to worry about going grocery shopping or even measuring food. Then they deliver it to your door for free ( and send recipe cards with photos). Its very easy to follow, no need to be a chef! All the food is very fresh. They even pack it with ice packs so if you aren’t home when they deliver your food will be cold. Plus you get to try out new recipes you might not have thought to try before.
3 Classic Meal Box for Two – $69
3 Classic Meal Box for Four – $129
3 Vegetarian Meal Box for Two – $59
3 Vegetarian Meal Box for Four – $109
You can get $40 off your Hello Fresh box by using my code HKSF73
My box came at lunch time so I dug right in and decided to make the Chipotle-rubbed chicken salad.
I wasn’t sure how spicy the chipotle spice would be but I’m up for trying new things.
What you need:
1 chipotle chili powder
1 romaine heart / lettuce
1 teaspoon dried oregano
1 15oz can of black beans, drained
1 medium red onion
about 9 grape tomatoes
1 teaspoon cumin
3 tablespoons olive oil
* optional jalapeno pepper
First quarter the grape tomatoes. Finely chop the cilantro. Finely chop the onion. Zest & juice the lime. ( mince the jalpapeno if you are adding it, remove seeds & ribs if you prefer less heat).
In a small bowl , mix the chipotle chili powder, 1/2 tablespoon of olive oil, the lime zest, & large pinch of salt. Rub the mixture on the chicken breast making sure they are coated all over.
Heat 1/2 tablespoon of olive oil in a large pan over medium heat. Add 3/4 of the red onion and cook, tossing for 5 minutes until softened. Add the black beans, cumin, & dried oregano and cook, tossing, another 1-2 minutes. Taste & season with salt & pepper, set aside.
Heat another 1/2 tablespoon olive oil in the same pan over medium heat. Add chicken to the pan & cook 4-5 minutes per side until blackened & cooked through . Set aside to rest for 5 minutes.
Make the vinaigrette: in a small bowl mix 3/4 of the lime juice, 2 tablespoons of olive oil, & half the cilantro. Season with salt & pepper.
Pico de gallo: in medium bowl toss together the tomatoes, remaining red onion, remaining lime juice, salt, pepper. ( and jalapeno if wanted)
Chop romaine lettuce into bite size pieces. Halve, pit, & peel the avocado, then thinly slice. Slice chicken breasts against the grain.
Assemble the salad: Romaine lettuce, top with black bean mixture, sliced chicken, & pico de gallo. Place avocado slices on the side & drizzle with the vinaigrette.