Family Meal Kit
Fall Harvest
Cajun Chicken with Feta-Honey Sweet Potato Coins
and buttery bell pepper-corn medley
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
In Your Box (serves 4)
- 4 Sweet Potato
- 20 oz. Boneless Skinless Chicken Breasts
- 10 oz. Frozen Corn
- 1 Red Bell Pepper
- 2 oz. Creme Fraiche
- 1 oz. Crumbled Feta Cheese
- ½ fl. oz. Honey
- 2 Green Onions
- 0.28 oz. Lemon Juice
- 2 tsp. Blackening Seasoning
- 1 tsp. Cajun Seasoning
- 1 tsp. Chimichurri 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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Calories560
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Carbohydrates64g
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Net Carbs51g
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Fat18g
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Protein37g
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Sodium1310mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Butter
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Mixing Bowl
- 2 Large Non-Stick Pans
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 antibiotic free chicken, follow same instructions.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Roast the Sweet Potatoes
Peel sweet potatoes, if desired. Cut into 1/2" rounds.
Place sweet potatoes on prepared baking sheet. Toss with 1 Tbsp. olive oil, chimichurri seasoning, and 1/4 tsp. salt. Spread into an even layer and evenly top with a pinch of salt.Roast in hot oven until browned and tender, 28-30 minutes, flipping once halfway through.Carefully remove from oven.While sweet potatoes roast, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/2'' dice.
Trim and thinly slice green onions, keeping white and green portions separate.Kids not a fan of extra heat? Feel free to skip/reduce the Cajun seasoning. Pat chicken dry. Season both sides with Cajun seasoning (use less if spice-averse) and a pinch of salt and pepper. -
3 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
4 Cook the Vegetables
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers and 1/4 tsp. salt to hot pan. Stir occasionally until tender, 6-8 minutes.Add corn, white portions of green onions, blackening seasoning, and a pinch of salt. Stir often until corn is heated through, 1-2 minutes.Remove from burner and stir in 1 Tbsp. butter until combined.While vegetables cook, continue recipe. -
5 Make Crema and Finish Dish
In a mixing bowl, combine creme fraiche, 1 Tbsp. water, and lemon juice (to taste).
Plate dish as pictured on front of card, topping chicken with crema. Slice chicken, if desired. Garnish sweet potatoes with cheese and honey and top vegetables with green portions of green onions. Bon appétit!
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