Cajun Chicken and White Cheddar Grits with Mushrooms and Grape Tomatoes
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 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
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.
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.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Trim and thinly slice green onions.
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 ¼ cup water and bring to a simmer. Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.
Remove from burner.
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 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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