Meal Kit
Cheesy Poblano Chicken Breast
with Mexican-style rice
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
Chef
Ryan Pugh
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- ¾ cup Jasmine Rice
- 1 Poblano Pepper
- 3 oz. Fire Roasted Salsa
-
1 oz. Shredded Cheddar-Jack Cheese
-
1 oz. Light Cream Cheese
- 1 oz. Tortilla Strips
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. Cilantro
- 1 tsp. Fajita 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.
-
Nutrition (per serving)
-
Calories700
-
Carbohydrates80g
-
Net Carbs75g
-
Fat18g
-
Protein50g
-
Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small Pot
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
-
1 Cook the Rice
Bring a small pot with rice, chicken base, salsa, a pinch of salt, and 1 1/4 cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Mince cilantro, no need to stem.
Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. -
3 Cook the Chicken
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned on one side, 2-3 minutes.
Transfer chicken, seared side up, to prepared baking sheet. Keep pan over medium heat.Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken cooks, make sauce. -
4 Make the Cheese Sauce
Add poblano to hot pan. Stir often until tender, 3-4 minutes.
Carefully, add 1/4 cup water, cream cheese, and seasoning blend. Bring to a simmer.Once simmering, stir often until slightly thickened and cream cheese has melted, 1-2 minutes.Remove from burner and stir in cheddar-jack cheese. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with cheese sauce and tortilla strips and rice with cilantro. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
