Family Meal Kit
Cheesy Fiesta Chicken Bake
with corn griddle cakes
Prep & Cook Time: 40-50 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breasts
- 8 fl. oz. Cream Sauce Base
- 8 oz. Corn Muffin Mix
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1 Onion
- 4 oz. Fire Roasted Salsa Verde
- 3 oz. Shredded Nacho/Taco Cheese Blend
- 2 oz. Shredded Mozzarella
- 2 tsp. Fiesta 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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Calories620
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Carbohydrates60g
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Net Carbs55g
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Fat25g
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Protein43g
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Sodium1610mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Butter
- Salt
- Olive Oil
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 9" x 13" Casserole Dish
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 in a medium non-stick pan with 2 tsp. olive oil over medium heat 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 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut both bell peppers into 1/4" slices.
Halve and peel onion. Cut halves into 1/4" slices.Pat chicken dry. Season both sides with half the fiesta seasoning (reserve remaining for vegetables) and a pinch of salt and pepper. -
2 Start the Vegetables and Chicken
Place bell peppers and onions in prepared casserole dish. Toss with 2 tsp. olive oil, remaining fiesta seasoning, and a pinch of salt. Spread into an even layer, then top with chicken and 1 tsp. olive oil.
Bake in hot oven, 10 minutes. -
3 Finish the Vegetables and Chicken
Carefully remove from oven. Stir in cream base, salsa (use less if spice-averse), mozarella, and 2/3 the nacho/taco cheese (reserve remaining for corn cakes) until combined. Casserole dish will be hot! Use a utensil/caution.
Bake in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.Carefully remove from oven.While meal bakes, continue recipe. -
4 Make the Batter
In a mixing bowl, combine corn muffin mix, 3/4 cup water, remaining taco/nacho cheese, and a pinch of salt. Set aside.
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5 Cook Corn Griddle Cakes and Finish Dish
Place a large non-stick pan over medium heat and spray with cooking spray.
Working in batches, add 4 separate 1/4 cup batter scoops to hot pan. Cook undisturbed until bubbles form on surface and bottom is slightly browned, 2-3 minutes.Gently flip, and cook undisturbed until cooked through and slightly browned, 2-3 minutes.Replenish cooking spray, if necessary. You should have at least 8 cakes. Remove from burner.Plate dish as pictured on front of card, topping corn griddle cakes with 2 Tbsp. softened butter. Bon appétit!
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