Oven-Ready
Cheesy Salsa Chicken with Chile Lime Rice and Peppers
easy prep & pan included
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Chili Lime Rice
- 4 oz. Sliced Red Bell Pepper
- 3 oz. Corn Kernels
- 2 oz. Fire Roasted Salsa
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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) QPG0ELqE
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Calories580
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Carbohydrates56g
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Net Carbs51g
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Fat17g
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Protein48g
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Sodium1750mg
Recipe Steps
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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Prepare The Ingredients
Preheat oven to 425 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine peppers, corn, rice, 1 tsp olive oil, and a pinch of salt and pepper in provided tray. Push to one side. -
Add Chicken and Toppings
Add salsa and cheese to a small bowl until completely combined.
Add chicken to empty side of tray and top with salsa mixture. -
Bake The Dish
Bake uncovered in hot oven until peppers are tender and chicken reaches a minimum internal temperature of 165 degrees, 25-27 minutes.
If using salmon, bake uncovered in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 18-20 minutes.Carefully remove from oven. Top rice mixture with crispy jalapenos (to taste). Bon appétit!
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