2-Serving
Chipotle Chicken
with creamed corn and zucchini
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Zucchini
- 5 oz. Frozen Corn
- 3 oz. Creme Fraiche
- 1 Lime
- 2 oz. Radish
- 1 oz. Chipotle Pesto
- ½ oz. Grated Cotija
- 2 Green Onions
- 2 Garlic Cloves
- 1 tsp. Light Chili Powder
- ½ tsp. Garlic Salt
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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Calories560
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Carbohydrates31g
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Net Carbs26g
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Fat31g
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Protein43g
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Sodium1460mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Box Grater
- 2 Medium Non-Stick Pans
- 2 Mixing Bowls
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 breasts, follow same instructions.
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If using sirloin steaks, 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 Prepare the Ingredients
Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Trim and grate radishes.Halve lime and juice.Trim and thinly slice green onions, keeping white and green portions separate.In a mixing bowl, combine 2 tsp. lime juice (reserve remaining for sauce), white portions of green onions, and radishes. Set aside.Mince garlic.Pat chicken dry and season both sides with garlic salt. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 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. -
3 Cook the Zucchini
Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini and a pinch of salt to hot pan. Stir occasionally until tender, 4-5 minutes. -
4 Add the Corn
Add garlic to hot pan. Stir occasionally until fragrant, 1-2 minutes.
Add corn, a pinch of salt, and half the chili powder (to taste; remaining is yours to use as you please!). Stir occasionally until combined and corn is heated through, 2-3 minutes.Remove from burner. Stir in 2/3 the softened creme fraiche (reserve remaining for sauce) until combined.While corn mixture cooks, continue recipe. -
5 Make Crema and Finish Dish
In another mixing bowl, combine remaining creme fraiche, half the pesto (to taste; remaining is yours to use as you please!), and 1 tsp. remaining lime juice.
Plate dish as pictured on front of card, topping chicken with crema (to taste) and green portions of green onions. Garnish corn with cheese and radish slaw. Bon appétit!
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