Chopped & Ready
Cheesy Tex-Mex Chicken
with rice, beans, and chipotle corn
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 10 oz. Frozen Corn
- 8 oz. Black Beans
- 4 oz. Fire Roasted Salsa
- 2 oz. Shredded Cheddar-Jack Cheese
- 2 oz. Light Sour Cream
- 1 oz. Grated Cotija
- ⅘ oz. Chipotle Butter
- 2 tsp. Fiesta Seasoning
- 1 tsp. Portuguese Piri Piri Blend
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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Calories600
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Carbohydrates58g
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Net Carbs52g
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Fat21g
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Protein44g
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Sodium1420mg
Recipe Steps
You Will Need
- Pepper
- Butter
- Salt
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Colander/Strainer
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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1 Cook the Chicken
Summertime, and the grilling is easy! To grill this chicken, heat grill to medium. Follow same instructions, grilling until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Pat chicken dry and season both sides with fiesta seasoning and a pinch of salt and pepper.Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. -
2 Top the Chicken
Kids not a fan of extra heat? Feel free to skip/reduce the salsa.
Evenly top chicken in hot pan with salsa (to taste), then shredded cheese.Add 1 Tbsp. water, cover, and cook until cheese is melted, 2-3 minutes.Remove from burner.While cheese melts, continue recipe. -
3 Cook the Corn
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add corn and 1/4 tsp. salt to hot pan. Cook undisturbed until golden-brown, 4-5 minutes.Remove from burner.Kids not a fan of extra heat? Feel free to skip/reduce the chipotle butter. Stir in softened chipotle butter (to taste) until combined.While corn cooks, continue recipe. -
4 Heat Rice and Finish Dish
Drain and rinse beans in a colander/strainer.
Carefully massage rice in bag to break up any clumps and remove from packaging.In a microwave-safe bowl, combine rice and beans. Cover with a damp paper towel.Microwave covered until heated through, 3-4 minutes.Kids not a fan of extra heat? Feel free to skip/reduce the piri piri seasoning. Carefully remove from microwave. Stir in piri piri seasoning (to taste) and 1 Tbsp. softened plain butter until combined. Rest, 2 minutes. Fluff rice with a fork.Plate dish as pictured on front of card, topping chicken with sour cream and garnishing corn with cotija. Bon appétit!
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