Blackened Chicken with Remoulade and Corn Succotash
Prep & Cook Time:10-15 min.
Cook Within:4 days
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
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.
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.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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
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. That's the seasoning blend! Transfer chicken to a plate and tent with foil.
While chicken cooks, cook succotash.
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 pepper is lightly charred, 5-7 minutes.
Remove from burner and stir in butter.
Prepare the Remoulade
In a mixing bowl, combine remoulade and hot sauce (to taste). Set aside.
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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