Meal Kit
Chicken Breast with Cilantro Butter
and red pepper Mexican-style street corn
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Gluten-Smart
Chef
Patrick Le Beau
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.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Red Bell Pepper
- 5 oz. Corn Kernels
- 1 Lime
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2 oz. Sour Cream
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1 oz. Queso Fresco Crumbles
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1 oz. Butter
- ½ oz. Cilantro
- 1 tsp. Cajun Seasoning
- ¼ tsp. Red Pepper Flakes
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)
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Calories520
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Carbohydrates26g
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Net Carbs22g
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Fat28g
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Protein42g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 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 sirloin steaks, pat dry. Cook until steak reaches 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
Stem, seed, remove ribs, and cut bell pepper into 1/4" dice.
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 1/4 tsp. salt and a pinch of pepper. -
2 Make the Cilantro Butter
In a mixing bowl, combine softened butter, half the cilantro (reserve remaining for vegetables), and red pepper flakes (to taste) until smooth. Set aside.
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3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 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.Remove from burner. Transfer chicken to a plate. Squeeze one lime wedge (reserve remaining for garnish) over each chicken breast.While chicken cooks, continue recipe. -
4 Cook the Corn
Place another medium non-stick pan over medium-high heat and add 1/2 tsp. olive oil. Add bell peppers and 1/4 tsp. salt to hot pan. Cook undisturbed until starting to soften, 2-3 minutes.
Add corn and stir occasionally until vegetables are tender, 2-3 minutes.Stir in Cajun seasoning (to taste) and 2 Tbsp. water until combined.Remove from burner. Stir in sour cream, remaining cilantro, and 1 Tbsp. lime juice (to taste). -
5 Finish the Dish
Plate dish as pictured on front of card, slicing chicken, if desired, and topping with cilantro butter. Garnish vegetables with cheese, crumbling if needed. Squeeze any remaining lime wedges over vegetables, if desired. Bon appétit!
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