Cajun Grilled Chicken with Remoulade and Sweet Corn Succotash
easy prep & grill bag included
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Ryan Pugh
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 6 oz. Pepper and Onion Mix
- 5 oz. Corn Kernels
- 3 oz. Black Beans
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2 oz. Remoulade
- 2 oz. Red Salsa
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1 oz. Shredded Cheddar-Jack Cheese
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½ oz. Crispy Fried Onions
- 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.
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Nutrition (per serving)
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Calories600
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Carbohydrates37g
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Net Carbs33g
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Fat29g
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Protein48g
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Sodium1740mg
Recipe Steps
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
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1 Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium-high. Thoroughly rinse any fresh produce and pat dry.
Place corn, beans, pepper and onion mix, salsa, 1 tsp. olive oil, and 1/4 tsp. salt in provided grill bag. Roll open end of bag to seal and gently shake to mix.Pat chicken breasts dry, and season both sides with seasoning blend. -
2 Grill the Meal
Place grill bag on hot grill and cook until corn and beans are warmed through, 10-12 minutes, flipping halfway through.
While grill bag cooks, place chicken on hot grill and cook on one side until browned, 5-7 minutes.Flip chicken, and top with cheese. Cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Transfer chicken to a plate and top with crispy onions. -
3 Finish the Meal
Carefully, open grill bag and scoop out corn and beans. Season with a pinch of salt.
Plate dish as pictured on front of card, topping chicken with remoulade sauce. Bon appétit! -
4 For a Rainy Day...
If cooking indoors, pat chicken dry and season both sides with seasoning blend. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned, 5-7 minutes. Flip, and top with cheese. Cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. While chicken cooks, place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add corn, beans, pepper and onion mix, salsa and 1/4 tsp. salt to hot pan and stir occasionally until tender, 5-7 minutes. Remove from burner. Follow same plating instructions.
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