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Chicken and Chipotle Crema with Corn and Crispy Zucchini
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
A meal with this many components, this many unique flavors, must take hours? Nope! Coming together in fifteen minutes, there's succulent chicken with a drop of creamy heat and fresh zucchini and corn, with a chili lime butter on top. This meal takes less time to cook then it took the description writer to come up with a good adjective for chicken. (Succulent pretty much covers it.)
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Sliced Zucchini
- 2 Halved Ears of Corn
- 1 Lime
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2 oz. Sour Cream
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1 oz. Chili Lime Butter
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1 Tbsp. Chipotle Pesto
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2 Tbsp. Panko Breadcrumbs
- ¼ oz. Cilantro
- 1 tsp. Light Chili Powder
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) 2qWpBxOR
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Calories570
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Carbohydrates28g
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Net Carbs24g
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Fat33g
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Protein43g
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Sodium1530mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
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 ribeye, follow same instructions as chicken in Step 2, cooking until steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Halve to serve.
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If using filet mignon, follow same instructions as chicken in Step 2, cooking until filets reach a minimum internal temperature of 145 degrees, 5-8 minutes per side.
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1 Broil the Corn and Zucchini
Place corn, 1 tsp. olive oil, and 1/4 tsp. salt on one side of prepared baking sheet. Roll corn to coat. Place under hot broiler and broil, 5 minutes.
Remove from oven and carefully turn corn. Use a utensil! Combine zucchini, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in a mixing bowl. Place zucchini on empty side of baking sheet in a single layer and top with panko and a pinch of chili powder. (The rest is yours to do with as you please!) Broil again until lightly browned, 8-10 minutes.Keep an eye on oven as vegetables may burn easily under broiler.While corn and zucchini broil, cook chicken -
2 Cook the Chicken
Pat chicken breasts dry and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Rest at least 2 minutes. -
3 Prepare Ingredients and Make Crema
Halve lime. Cut one half into wedges and juice the other half.
Stem and coarsely chop cilantro. If desired, leaves can be left whole.Combine sour cream, chipotle pesto, 1 tsp. lime juice, and a pinch of salt in a mixing bowl. Set aside. -
4 Finish the Dish
Plate dish as pictured on front of card, topping chicken with crema and cilantro. Top corn with butter and squeeze lime wedges over meal to taste. Bon appétit!
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