Chili Lime Grilled Chicken with Fiesta Corn and Zucchini
easy prep & grill bag included
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Jimmy Cababa
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 6 oz. Sliced Zucchini
- 4 oz. Grape Tomatoes
- 3 oz. Corn Kernels
- 1 fl. oz. Red Enchilada Sauce
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1 oz. Chili Lime Butter
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1 oz. Light Cream Cheese
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1 oz. Grated Cotija Cheese
- ½ tsp. Garlic Salt
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) DOLKw5q8
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Calories490
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Carbohydrates18g
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Net Carbs15g
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Fat28g
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Protein45g
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Sodium1560mg
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
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1 Prepare The Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Place tomatoes, corn, zucchini, cream cheese, garlic salt, and 1 tsp olive oil in provided grill bag. Roll open end of bag to seal and gently shake to mix.Season chicken on both sides with a pinch of salt and pepper. Drizzle with 1 tsp. olive oil. -
2 Grill The Meal
Place grill bag on hot grill and cook until vegetables are tender, 10-12 minutes, flipping once halfway through.
While grill bag cooks, place chicken on hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. -
3 Finish The Dish
Carefully open grill bag and stir in enchilada sauce. Scoop out vegetables.
Plate dish as pictured on front of card, topping chicken with chili lime butter. Bon appétit!
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