Express
Blackened Chicken with Remoulade and Corn Succotash
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g net 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)
- 13 oz. Boneless Skinless Chicken Breasts
- 1 Red Bell Pepper
- 5 oz. Corn Kernels
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3 oz. Edamame
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2 oz. Remoulade
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½ oz. Crispy Fried Onions
- 2 tsp. Hot Sauce
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⅓ oz. Butter
- 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.
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Nutrition (per serving)
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Calories620
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Carbohydrates33g
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Net Carbs27g
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Fat33g
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Protein47g
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Sodium1470mg
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
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If using sirloin steaks, follow same instructions as chicken in step 1, cooking until steaks reach minimum internal temperature, 5-7 minutes per side.
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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. That's the seasoning blend! 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 1/2" dice.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add red bell pepper, edamame, corn, 1/4 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. -
3 Prepare the Remoulade
In a mixing bowl, combine remoulade and hot sauce (to taste). Set aside.
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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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