Express
Cheddar Butter Chicken
with BBQ vegetable medley
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 12 oz. Halved Coin Cut Carrots
- 12 oz. Cauliflower Florets
- 4 oz. Mixed Diced Peppers
- 1 oz. Cream Cheese
- 1 oz. Shredded Cheddar Cheese
- ¾ oz. Roasted Garlic & Herb Butter
- 2 tsp. Portuguese Piri Piri Blend
- 2 tsp. Barbeque Seasoning
- ½ tsp. Garlic Salt
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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Calories340
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Carbohydrates18g
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Net Carbs12g
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Fat16g
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Protein34g
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Sodium1530mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Large Non-Stick Pans
- 1 Mixing Bowl
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 top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 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 Cook the Chicken
Pat chicken dry and season both sides with piri piri seasoning to taste (use less if spice-averse).
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner. Remove from burner.While chicken cooks, continue recipe. -
2 Start the Vegetables
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add carrots and 1/4 tsp. salt to hot pan. Stir often until lightly browned, 4-6 minutes. -
3 Finish the Vegetables
Stir cauliflower, diced peppers, barbeque seasoning (to taste), a pinch of salt, and garlic salt to hot pan with carrots until combined.
Stir in 2 Tbsp. water. Cover, and cook until vegetables are fork-tender, 3-4 minutes.Remove from burner and cover.While vegetables cook, continue recipe. -
4 Make Cheddar Butter and Finish Dish
In a mixing bowl, thoroughly combine softened butter, softened cream cheese, and shredded cheese. Set aside.
Plate dish as pictured on front of card, topping chicken with cheddar butter. Bon appétit!
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