15 Minute Meal Kit

Cajun Chicken and White Cheddar Grits with Mushrooms and Grape Tomatoes

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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)

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

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 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

  • If using 24 oz. diced chicken, follow same instructions, working in batches if necessary.

  • If using chicken breasts, pat dry and cut into 1" dice. Follow same instructions as diced chicken.

  1. 1

    Start the Chicken and Vegetables

    Pat diced chicken dry.

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir occasionally until browned, 3-4 minutes.

    Remove from burner. Chicken will finish cooking in a later step.

    While chicken cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Cut mushrooms into 1/4" slices.

    Trim and thinly slice green onions.

  3. 3

    Finish the Chicken and Vegetables

    Return pan with chicken to medium-high heat. Add mushrooms, green onions (reserve a pinch for garnish), tomatoes, and seasoning blend to hot pan.

    Stir occasionally, breaking up tomatoes, until mushrooms are softened and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.

    Add demi-glace and 1/4 cup water and bring to a simmer. Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.

    Remove from burner.

  4. 4

    Make Grits and Finish Dish

    Once water is boiling in small pot, stir in grits and 1/2 tsp. salt. Reduce heat to low and stir or whisk 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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