Chili Lime Grilled Chicken with Fiesta Corn and Zucchini

easy prep & grill bag included

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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
    1 oz. Grated Cotija Cheese
  • ½ tsp. Garlic Salt
  • Info
    1 oz. Light Cream Cheese
  • 1 fl. oz. Red Enchilada Sauce
  • 4 oz. Grape Tomatoes
  • 6 oz. Sliced Zucchini
  • 3 oz. Corn Kernels
  • Info
    1 oz. Chili Lime Butter
  • 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
    476
  • Carbohydrates
    18g
  • Fat
    27g
  • Protein
    45g
  • Sodium
    1566mg

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

    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. 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. 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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