Fast & Fresh
Premium
Chipotle BBQ Chicken Breast
with jalapeño popper potatoes and corn
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Rachel Post
Fast & Fresh meals combine Home Chef's freshest ingredients with speedy preparation. Assemble the meal and heat in the microwave for a delicious meal in minutes! Fast & Fresh saves time and minimizes cleanup without sacrificing flavor. Heat in the microwave or oven! Enjoy!
In Your Box (serves 2)
- 8 oz. Cooked Diced Red Potatoes
- 8 oz. Fully Cooked Seared Chicken Breasts
- 5 oz. Corn Kernels
- 3 oz. Diced Poblano
- 2 oz. Smoky BBQ Sauce
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2 oz. Sour Cream
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2 oz. Shredded Cheddar-Jack Cheese
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2 Tbsp. Chipotle Pesto
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½ oz. Crispy Jalapenos
- 1 tsp. Fajita Seasoning
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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Calories670
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Carbohydrates61g
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Net Carbs55g
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Fat31g
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Protein40g
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Sodium1430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
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1 Microwave Instructions
Thoroughly rinse any fresh produce and pat dry. Drain potatoes. Crush crispy jalapeños. Drain chicken and pat dry.
Combine potatoes, fajita seasoning, corn, poblano, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in provided tray. Spread into an even layer.Cover tray with a damp paper towel. Microwave until tender, 3-5 minutes.Carefully remove tray from microwave. Stir in 2/3 the cheese (reserve remaining for garnish) and push to one side of tray. In a mixing bowl, combine pesto and BBQ sauce. Place chicken in empty side of tray. Top with pesto-BBQ sauce.Cover tray again with a damp paper towel. Microwave until chicken is heated through and cheese is melted, 3-4 minutes.Carefully remove tray from microwave.To serve, top potatoes with remaining cheese, sour cream, and crushed crispy jalapeños (to taste). Bon appétit! -
2 Oven Instructions
Turn oven on to 375 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry. Drain potatoes. Crush crispy jalapeños. Drain chicken and pat dry.
Combine potatoes, fajita seasoning, corn, poblano, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in provided tray. Spread into an even layer.Cover tray with foil and place on a baking sheet. Bake covered in hot oven until tender, 12-15 minutes.Carefully remove tray from oven. Stir in 2/3 the cheese (reserve remaining for garnish) and push to one side of tray. In a mixing bowl, combine pesto and BBQ sauce. Place chicken in empty side of tray and top with pesto-BBQ sauce.Cover with foil and place again on a baking sheet. Bake again covered in hot oven until cheese is melted and chicken is heated through, 12-15 minutes.Carefully remove tray from oven.To serve, top potatoes with remaining cheese, sour cream, and crushed crispy jalapeños (to taste). Bon appétit!
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