Meal Kit

Chicken and Cilantro Lime Butter

with corn, black bean and zucchini stuffed peppers

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • ½ oz. Tortilla Strips
  • 1 Zucchini
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1 oz. Butter
  • Info
    2 oz. Shredded Mozzarella
  • 2 Green Bell Pepper
  • ½ tsp. Cilantro Lime Pepper Salt
  • 3 oz. Corn Kernels
  • 4 oz. Black Beans

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
    617
  • Carbohydrates
    35g
  • Fat
    30g
  • Protein
    51g
  • Sodium
    1574mg

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
  1. 1

    Prepare The Ingredients

    Stem, seed, remove ribs, and halve red bell pepper.
    Trim zucchini ends, quarter, and cut into ½" dice. Set butter on counter to soften

  2. 2

    Prepare The Peppers and Cook The Vegetables

    Place green bell peppers on prepared baking sheet, cut side down, and spray with cooking spray. Roast in hot oven until tender and lightly browned, 16-18 minutes. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add corn, beans, zucchini, ¼ tsp salt and a pinch of pepper to hot pan and stir occasionally until browned and tender, 4-5 minutes. Transfer mixture to a bowl and toss with half the cheese. Reserve pan; no need to wipe clean. "

  3. 3

    Assemble The Peppers

    Place filling mixture evenly on inside of each pepper half. Top with remaining cheese and place on prepared baking sheet. Roast in a hot oven until cheese is melted and peppers are tender, 8-10 minutes.

  4. 4

    Cook The Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. In the same pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner.

  5. 5

    Make The Butter and Finish The Dish

    Add butter and seasoning blend to a small bowl until completely combined. Plate dish as pictured on front of card, topping peppers with remaining cilantro and tortilla strips. Bon appétit!

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.