Cheddar Poblano Chicken with Parmesan Zucchini and Corn
easy prep & pan included
Prep & Cook Time: 30-40 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Milk, Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
- 5 oz. Corn Kernels
- 7 oz. Sliced Zucchini
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½ oz. Crispy Fried Onions
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1 oz. Grated Parmesan
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1 oz. Shredded Cheddar Cheese
- 3 oz. Diced Poblano
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2 oz. Sharp Cheddar Spread
- 13 oz. Boneless Skinless Chicken Breasts
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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Calories572
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Carbohydrates30g
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Fat28g
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Protein55g
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Sodium1628mg
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
Remove sharp cheddar spread from refrigerator. Preheat oven to 425 degrees. Remove lid and label from provided tray, if necessary. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry. Combine zucchini, half the poblano (reserve remaining for chicken), corn, 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper in provided tray. Push to one side and top with Parmesan.
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2 Add the Chicken
Add chicken to empty side of tray and top with sharp cheddar spread, remaining poblano, and shredded cheddar.
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3 Finish the Chicken
Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes. Carefully remove from oven. Top vegetables with crispy onions. Bon appétit!
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