Meal Kit

Chicken Breast and Honey Chipotle Cream

with poblano pepper and corn gratin

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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)

  • Info
    2 oz. Shredded Mozzarella
  • Info
    ½ oz. Crispy Jalapeños
  • 1 Red Bell Pepper
  • 1 tsp. Taco Seasoning
  • 1 Poblano Pepper
  • 3 oz. Corn Kernels
  • Info
    3 oz. Light Cream Cheese
  • Info
    0.95 oz. Honey Chipotle Sauce
  • 13 oz. Boneless Skinless Chicken Breasts

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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 poblano peppers, seed, halve lengthwise, and slice into ½” dice. _Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. Stem, seed, remove ribs, and cut red bell pepper into ½" dice.

  2. 2

    Cook The Vegetables

    "Place a large nonstick pan over medium-high heat. Add 2 tsp. olive oil, peppers, seasoning blend, corn, ¼ tsp salt and a pinch of pepper to hot pan. Stir often until lightly browned and slightly tender, 5-7 minutes. Add 2 of the cream cheeses (reserve remaining for sauce) and ¼ cup water. Bring to a simmer. Reserve pan; wipe clean.

  3. 3

    Bake The Gratin

    Transfer ⅓ of the vegetable mixture to prepared casserole dish. Top with ⅓ of the mozzarella. Repeat 2 times, ending with cheese. For best results, use a 2-cup casserole dish. Place on prepared baking sheet to catch any drips. Bake in hot oven until cheese browns and peppers are tender, 10-12 minutes. While gratin bakes, cook chicken.

  4. 4

    Cook The Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place the same pan used to cook the pepper mixture 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. Reserve pan; no need to wipe clean

  5. 5

    Make The Sauce and Finish The Dish

    In the same pan over medium heat, add remaining cream cheese, honey chipotle, and 2 tablespoons of water. Bring to a simmer. Plate dish as pictured on front of card, topping gratin with crispy jalapenos (to taste). Bon appétit!

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