Express
Chipotle Butter Chicken
with calabacitas (Mexican-style zucchini)
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
- GLP-1-Friendly
Chef
Laura Alpern
In Your Box (serves 2)
- 2 Zucchini
- 12 oz. Boneless Skinless Chicken Breasts
- 5 oz. Frozen Corn
- 4 oz. Fire Roasted Diced Tomatoes
- ⅘ oz. Chipotle Butter
- ½ oz. Grated Cotija
- ¼ oz. Cilantro
- 2 tsp. Taco Seasoning
- ½ tsp. Adobo 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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Calories470
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Carbohydrates27g
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Net Carbs22g
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Fat23g
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Protein43g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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 antibiotic free chicken, follow same instructions.
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If using filets mignon, 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Chicken
Pat chicken dry and season both sides with adobo seasoning.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Trim zucchini ends, quarter, and cut into 1/2" dice.
Coarsely chop cilantro. -
3 Start the Calabacitas
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini to hot pan. Stir occasionally until slightly browned and tender, 5-7 minutes. -
4 Finish Calabacitas and Finish Dish
Add corn, tomatoes, taco seasoning, and 1/4 tsp. salt to hot pan. Stir often until combined and corn is heated through, 2-3 minutes.
Remove from burner.Plate dish as pictured on front of card, topping chicken with softened butter (to taste). Garnish calabacitas with cheese and cilantro. Bon appétit!
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