Oven-Ready
Blackened Cajun Chicken and Remoulade
with summery succotash
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 10 oz. Sliced Zucchini
- 5 oz. Frozen Corn
- 4 oz. Grape Tomatoes
- 1 fl. oz. Remoulade
- 1 oz. Red Pepper Pesto
- ½ oz. Grated Parmesan Cheese
- 0.28 oz. Lemon Juice
- 1 tsp. Garlic Pepper
- 1 tsp. Blackening Seasoning
- ½ tsp. Garlic Salt
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)
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Calories480
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Carbohydrates28g
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Net Carbs23g
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Fat25g
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Protein42g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Mixing Bowl
- 1 Plate
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, follow same instructions.
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1 Start the Vegetables
Prick tomatoes all over with a fork. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.
Place zucchini and tomatoes in provided tray. Toss with 2 tsp. olive oil, half the garlic salt (reserve remaining for corn), and garlic pepper. Spread into an even layer.Bake uncovered in hot oven, 10 minutes.While vegetables bake, continue recipe. -
2 Add the Corn and Chicken
Pat chicken dry and season both sides with blackening seasoning.
After 10 minutes, carefully remove tray from oven. Stir in corn and remaining garlic salt until combined. Push vegetables to one side of tray. Tray will be hot! Use a utensil.Place chicken in empty side of tray and evenly top with 1 tsp. olive oil. -
3 Bake Meal, Make Sauce, and Finish Meal
Bake uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.
While meal bakes, in a mixing bowl, combine remoulade, lemon juice, and 1 tsp. water.Carefully remove tray from oven. Transfer chicken to a plate and drain any excess liquid from tray. Stir in pesto until vegetables are coated. Tray will be hot! Use a utensil.To serve, top chicken with sauce. Slice chicken, if desired. Garnish vegetables with cheese. Bon appétit!
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