Meal Kit
Chicken and Enchilada Butter Sauce
with roasted corn and tomato salad
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Maija Barnes
Go a little lighter in this meal, with a tasty salad replacing taters for your side. For you can, absolutely, make friends with this salad, with a bit of pan-roasted corn, fresh tomato, and a dressing of lime, all mixed with spring mix lettuce. But don't worry, we've got a chicken breast smothered in butter-y enchilada sauce to fill you right up.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 5 oz. Corn Kernels
- 1 Roma Tomato
- 1 Lime
- 2 oz. Spring Mix
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1 oz. Queso Fresco Crumbles
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⅗ oz. Butter
- ½ fl. oz. Red Enchilada Sauce
- 1 tsp. Fajita Seasoning
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) pOM6k93X
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Calories440
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Carbohydrates22g
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Net Carbs19g
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Fat22g
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Protein41g
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Sodium1090mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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 salmon fillets, pat dry and season flesh side with fajita seasoning and a pinch of salt and pepper. Follow same instructions as chicken in Step 3, searing, skin side up, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using filets mignon or sirloin steak, follow same instructions as chicken in Steps 1 and 3, searing until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Halve and thinly slice tomato.Pat chicken breasts dry, and season both sides with fajita seasoning and a pinch of salt and pepper. -
2 Cook the Corn
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add corn to hot pan. Stir occasionally until browned and tender, 2-3 minutes.Remove from burner. Transfer corn to a mixing bowl and let cool, 10-15 minutes.Reserve pan; no need to wipe clean.While corn cools, continue recipe. -
3 Cook the Chicken
Return pan used to cook corn to 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 from burner. Remove chicken to a plate and tent with foil. Reserve pan, no need to wipe clean. -
4 Make the Sauce
Return pan used to cook chicken to medium heat.
Add enchilada sauce to hot pan and cook until heated through, 1-2 minutes.Remove from burner. Add butter and whisk or stir vigorously to combine. -
5 Make Salad and Finish Dish
Add spring mix, tomatoes, 1 Tbsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper to bowl with cooled corn. Gently stir or toss to combine.
Plate dish as pictured on front of card, topping chicken with sauce and garnishing salad with cheese. Squeeze lime wedges over to taste. Bon appétit!
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