Cheesy Salsa Chicken

with fajita-style green beans

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 4 days

Contains: Milk, Wheat

Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This chicken is tender, juicy, and cheesy with a little bit of heat and paired with a side of jazzed up green beans with crema and crispy onions.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 1 Yellow Onion
  • 4 oz. Trimmed Green Beans
  • 4 oz. Sliced Red Bell Pepper
  • Info
    1 oz. Shredded Nacho/Taco Cheese Blend
  • 1 oz. Fire Roasted Salsa
  • Info
    1 oz. Chipotle Crema
  • Info
    ½ oz. Crispy Fried Onions
  • 2 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)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

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

  • If using pork chops, follow same instructions as chicken in Step 1, cooking on one side, 4-5 minutes, flipping, adding topping, and cooking until pork reaches minimum internal temperature, 3-5 minutes. Rest, 3 minutes.

  • If using sirloin steak, follow same instructions as chicken in Step 1, cooking on one side, 4-6 minutes, flipping, adding topping, and cooking until steak reaches desired doneness, or 4-6 minutes for medium/medium-well. Rest, 3 minutes.

  1. 1

    Cook the Chicken

    Combine cheese and salsa (to taste) in a mixing bowl. Set aside.

    Pat chicken dry and season both sides with a pinch of salt.

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned on one side, 5-7 minutes.

    Flip chicken and top with cheese-salsa mixture. Cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

    Remove from burner. Transfer chicken to a plate and tent with foil.

    While chicken cooks, continue recipe.

  2. 2

    Prepare the Ingredients

    Halve and peel onion. Slice halves into thin strips.

  3. 3

    Cook the Vegetables

    Trim green beans, if necessary.

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add green beans, onions, and bell pepper to hot pan. Cook, 1 minute.

    Add 1/4 cup water, fajita seasoning, and a pinch of pepper. Cover and cook until tender, 6-8 minutes.

    Remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping green beans with crema and crispy onions. Bon appétit!

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