Oven-Ready
Chipotle-Cheddar Chicken with Hatch Chile Crema and Cilantro Rice
easy prep & pan included
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cilantro Lime Rice
- 5 oz. Corn Kernels
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- ½ oz. Tortilla Strips
- ½ oz. Fire-Roasted Diced Hatch Green Chile Peppers
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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) QPG56EOE
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Calories640
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Carbohydrates54g
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Net Carbs52g
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Fat24g
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Protein49g
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Sodium1570mg
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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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. -
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. -
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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