Oven-Ready
Premium
Cajun Red Pepper-Crusted Chicken
with corn and potato hash
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Protein-Packed
Chef
Maija Barnes
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Cooked Diced Red Potatoes
- 3 oz. Frozen Corn
- 2 fl. oz. Remoulade
- 1 oz. Crispy Red Peppers
- 1 oz. Shredded Quesadilla Cheese
- 2 Green 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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Calories680
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Carbohydrates54g
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Net Carbs48g
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Fat32g
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Protein45g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Plate
- 1 Colander/Strainer
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 breasts, follow same instructions.
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1 Prepare Ingredients and Start Potatoes
Coarsely crush crispy red peppers.
Drain potatoes in a colander/strainer and pat dry.Trim and thinly slice green onions on an angle, keeping white and green portions separate.In provided tray, combine potatoes, white portions of green onions, and 1 tsp. olive oil. Spread into a single layer.Bake uncovered in hot oven, 12 minutes.While potatoes bake, continue recipe. -
2 Add the Corn, Cheese, and Chicken
Evenly spread crispy red peppers on a plate.
Pat chicken dry and season both sides with Cajun seasoning (use less if spice-averse).Place chicken onto plate with crispy red peppers, pressing gently to adhere to one side.After 12 minutes, carefully remove tray from oven. Reduce oven temperature to 425 degrees.Add corn and a pinch of salt to potatoes. Stir to combine and push vegetables to one side of tray. Tray will be hot! Use a utensil. Evenly top vegetables with cheese.Place chicken in now-empty side of tray, crispy red peppers-side up. -
3 Finish the Meal
Bake again uncovered in hot oven until cheese is golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.
Carefully remove from oven.To serve, top chicken with remoulade. Garnish vegetables with green portions of green onions. Bon appétit!
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