Oven-Ready

Chipotle-Cheddar Chicken with Hatch Chile Crema and Cilantro Rice

easy prep & pan included

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Eggs

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. Shredded Cheddar Cheese
  • Info
    ½ oz. Grated Parmesan
  • ½ oz. Fire-Roasted Diced Hatch Green Chile Peppers
  • 5 oz. Corn Kernels
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1 oz. Sour Cream
  • ½ oz. Tortilla Strips
  • 8 oz. Cilantro Lime Rice
  • Info
    0.84 oz. Chipotle Aioli

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
    652
  • Carbohydrates
    57g
  • Fat
    27g
  • Protein
    48g
  • Sodium
    1605mg

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
  1. 1

    Prepare the Corn and Rice

    Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry. Combine corn, 1 tsp. olive oil, and a pinch of salt and pepper in provided tray. Push to upper corner of tray. Add rice to tray next to corn.

  2. 2

    Add the Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place chicken in empty space in tray. Top with half the chipotle aioli (reserve remaining for corn) and cheddar cheese.

  3. 3

    Bake the Dish

    Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 20-23 minutes. While dish bakes, combine sour cream, hatch chiles, and a pinch of salt in a mixing bowl. Carefully remove tray from oven. Top corn with remaining chipotle aioli (to taste) and Parmesan. Top chicken with hatch chile crema (to taste) and crispy tortillas. Bon appétit!

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