Chicken Breast with Cilantro Butter

and red pepper Mexican street corn

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

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

Take a trip south of the border without leaving your kitchen. A simple yet delectable pan-seared chicken breast is bathed in a supple, spicy cilantro butter. Corn and red bell pepper are topped with cheese, more cilantro, and sour cream, becoming the perfect complement to the chicken. The cheapest Mexican vacation possible, but you'll find yourself returning to your special vacation spot again and again. Tip: To keep corn kernels from making a mess, place the ear of corn in a bowl and holding vertically. Cut downward, rotating corn as you go, so kernels end up in the bowl instead of scattered on your counter.

In Your Box (serves 2)

  • ¼ tsp. Red Pepper Flakes
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Lime
  • 1 Red Bell Pepper
  • 1 Ear of Corn
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Butter
  • Info
    1 oz. Grated Cotija Cheese
  • 1 tsp. Cajun Seasoning
  • ½ oz. Cilantro

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
    542
  • Carbohydrates
    15g
  • Fat
    34g
  • Protein
    44g
  • Sodium
    1466mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Stem, seed, remove ribs, and cut red bell pepper into ¼" dice. Peel husk off corn and carefully remove kernels from cob. Halve lime. Cut one half into wedges and juice the other half. Coarsely chop cilantro (no need to stem). Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 2

    Make the Chili-Cilantro Butter

    In a mixing bowl, combine butter, half the cilantro (reserve remaining for vegetables), and red pepper flakes (to taste) until smooth. Set aside.

  • 3

    Cook the Chicken

    Place a medium 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. Transfer chicken to a plate. Squeeze one lime wedge over each breast. You may have wedges left over. While chicken cooks, cook vegetables.

  • 4

    Cook the Vegetables

    Place another medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add red bell pepper and a pinch of salt to hot pan and cook undisturbed until starting to soften, 2-3 minutes. Add corn and stir occasionally until vegetables are tender, 2-3 minutes. Add seasoning blend and 2 Tbsp. water. Stir constantly to combine, 30 seconds. Remove from burner. Stir in sour cream, remaining cilantro, and 1 Tbsp. lime juice.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with chili-cilantro butter, and garnishing vegetables with cheese. Bon appétit!

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