Cajun Chicken and White Cheddar Grits with Mushrooms and Grape Tomatoes

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

A note about serious food allergies

Cajun and grits just sound correct together and this meal delivers correctness by the boatload. (A boatload lazily drifting down the Mississippi, chewing on a piece of straw and looking at the sky… sorry, this meal description turned into a Mark Twain novel.) Spiced chicken and mushrooms sit on a bed of cheesy and buttery grits. Cajun + grits = deliciousness.

In Your Box (serves 2)

  • 2 Green Onions
  • Info
    2 tsp. Chicken Demi-Glace
  • Info
    ⅗ oz. Butter
  • 1 tsp. Cajun Seasoning
  • Info
    3 oz. Shredded White Cheddar Cheese
  • 6 oz. Cremini Mushrooms
  • ½ cup Instant Grits
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • 4 oz. Grape Tomatoes

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
    640
  • Carbohydrates
    42g
  • Fat
    29g
  • Protein
    52g
  • Sodium
    1717mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Start the Topping
    1

    Start the Topping

    Pat diced chicken dry. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until chicken browns, 3-4 minutes. Remove from burner. Chicken will finish cooking in a later step. While chicken cooks, prepare ingredients. If using ground beef, follow same instructions, seasoning with ¼ tsp. salt and a pinch of pepper, adding no olive oil, and breaking up meat until no pink remains, 4-6 minutes. If using ground pork, following same instructions and seasoning as ground beef, breaking up meat until no pink remains, 5-7 minutes. If using shrimp, pat dry, season with a pinch of salt and pepper, and skip remaining instructions for this step.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Bring 2 cups water to a boil in a small pot over medium-high heat. Cut mushrooms into ¼" slices. Trim and thinly slice green onions.

  • Step 3 - Finish the Topping
    3

    Finish the Topping

    Return pan with chicken to medium-high heat and add mushrooms, green onions (reserve a pinch for garnish), tomatoes, and seasoning blend to hot pan. Cook, breaking up tomatoes with a spoon, until mushrooms are softened and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes. Add demi-glace and ¼ cup water and bring to a simmer. Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes. Remove from burner. If using shrimp, add with mushrooms and tomatoes and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.

  • Step 4 - Make Grits and Finish Dish
    4

    Make Grits and Finish Dish

    Once water is boiling in small pot, stir in grits and ½ tsp. salt. Reduce heat to low and stir constantly until grits are smooth, 3-4 minutes. Remove from burner and stir in cheese, butter, and a pinch of pepper. Plate dish as pictured on front of card, topping grits with chicken and vegetables and garnishing with reserved green onions. Bon appétit!

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