Home Chef Express

Blackened Chicken with Remoulade and Corn Succotash

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

"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)

  • Info
    3 oz. Edamame
  • Info
    2 oz. Remoulade
  • 5 oz. Corn Kernels
  • Info
    ½ oz. Crispy Fried Onions
  • 1 tsp. Blackening Seasoning
  • 1 Red Bell Pepper
  • 2 tsp. Hot Sauce
  • Info
    ⅓ oz. Butter
  • 13 oz. Boneless Skinless Chicken Breasts

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)

  • Calories
    615
  • Carbohydrates
    32g
  • Fat
    33g
  • Protein
    47g
  • Sodium
    1386mg

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

  • 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 and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Don't worry if chicken turns dark brown. Transfer chicken to a plate and tent with foil. While chicken cooks, cook succotash.

  • 2

    Cook the Succotash

    Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add red bell pepper, edamame, corn, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly charred, 5-7 minutes. Remove from burner and stir in butter.

  • 3

    Prepare the Remoulade

    In a mixing bowl, combine remoulade and hot sauce (to taste). Set aside.

  • 4

    Finish the Dish

    Slice chicken if desired. Plate dish as pictured on front of card, topping chicken with remoulade, and garnishing succotash with crispy onions. Bon appétit!

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