Oven-Ready
Cheesy Salsa Chicken Cutlet
with corn and peppers
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
Chef
Laura Alpern
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Cutlet
- 15 oz. Corn Kernels
- 8 oz. Mixed Diced Peppers
- 4 oz. Fire Roasted Salsa
- 2 oz. Chipotle Crema
- 2 oz. Shredded Nacho/Taco Cheese Blend
- 1 oz. Tortilla Strips
- ¼ oz. Cilantro
- 1 Tbsp. Taco 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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Calories420
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Carbohydrates34g
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Net Carbs30g
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Fat17g
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Protein38g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
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
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1 Prepare the Vegetables
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.
Add peppers, corn, 2 tsp. olive oil, garlic salt, and a pinch of salt and pepper to one provided tray. Stir to combine. -
2 Prepare the Chicken
Pat chicken breasts dry and season both sides with taco seasoning.
Transfer chicken to second provided tray and top with 1 tsp. olive oil. Massage oil and seasoning into chicken. Top with cheese in an even layer. -
3 Bake the Meal
Bake both trays uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.
While meal bakes, stem and tear cilantro leaves.Crush tortilla strips in shipping bag.Carefully remove both trays from oven. Add chipotle crema, torn cilantro, and a pinch of salt and pepper to tray with vegetables. Stir to combine.To serve, top chicken with salsa (to taste) and crushed tortilla strips. Bon appétit!
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