Express
Blackened Chicken with Remoulade
and corn succotash
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Fish (Anchovy), Milk, Eggs, Wheat, Soy
-
Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
“Blackened chicken” and “succotash” sound like fancy-pants culinary terms, and something that would take you hours upon hours to prepare and serve. Surprise! This meal comes together in less than 15 minutes, a succulent chicken breast pan-seared with blackening seasoning and a medley of fresh vegetables cooked in butter. No fancy, no hours, just delicious food made by you in record time.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 5 oz. Corn Kernels
- 4 oz. Mixed Diced Peppers
-
3 oz. Edamame
-
2 oz. Remoulade
-
½ oz. Crispy Fried Onions
-
⅓ oz. Butter
- ¼ fl. oz. Hot Sauce
- 1 tsp. Blackening Seasoning
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.
-
Nutrition (per serving) 4PXkg13m
-
Calories560
-
Carbohydrates29g
-
Net Carbs24g
-
Fat32g
-
Protein44g
-
Sodium1230mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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
-
If using pork chops, follow same instructions as chicken in Step 1, cooking until pork reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Pork chop thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
-
If using salmon, pat dry and season flesh side with seasoning blend. Follow same instructions as chicken in Step 1, cooking, skin-side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
-
If using ribeye, follow same instructions as chicken in Step 1, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Rest, 3 minutes.
-
1 Cook the Chicken
Pat chicken breasts dry, and season both sides with seasoning blend.
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, 5-7 minutes on one side.Flip, and cover pan. Cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes.Don't worry if chicken turns dark brown. That's the seasoning blend! Remove from burner. Transfer chicken to a plate and tent with foil.While chicken cooks, cook succotash. -
2 Cook the Succotash
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add diced peppers, edamame, corn, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until peppers are lightly charred, 5-7 minutes.Remove from burner and stir in butter.While succotash cooks, prepare remoulade. -
3 Prepare the Remoulade
In a mixing bowl, combine remoulade and hot sauce (to taste). Set aside.
-
4 Finish the Dish
Plate dish as pictured on front of card, topping chicken with remoulade, and garnishing succotash with crispy onions. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
