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
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
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.
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
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
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.
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.
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.
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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