Chipotle-Lime Chicken Cutlet

with squashlotes

Prep & Cook Time: 10-15 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Over 30g protein

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In Your Box (serves 2)

  • 10 oz. Boneless Skinless Chicken Cutlet
  • 8 oz. Cubed Butternut Squash
  • 5 oz. Corn Kernels
  • 1 Lime
  • Info
    2 oz. Sour Cream
  • Info
    ⅘ oz. Chipotle Butter
  • 2 Green Onions
  • Info
    ½ oz. Grated Cotija Cheese
  • ½ tsp. Potato Spice 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 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

  • If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

  1. 1

    Prepare Ingredients and Start Squashlotes

    Zest and halve lime. Cut halves into wedges.

    Halve any large butternut squash pieces to roughly match smaller pieces.

    Trim and thinly slice green onions on an angle.

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add butternut squash, a pinch of salt, and 1/4 cup water to hot pan. Cover and stir occasionally until water is almost evaporated and squash is tender, 7-9 minutes.

    While butternut squash cooks, continue recipe.

  2. 2

    Cook the Chicken

    Pat chicken dry and season both sides with a pinch of salt and pepper.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.

    Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

    Remove from burner.

    While chicken cooks, continue recipe.

  3. 3

    Finish the Squashlotes

    Add 1 tsp. olive oil and corn to hot pan with butternut squash.

    Stir often until corn is heated through, 1-2 minutes.

    Add potato spice seasoning and 1/4 tsp. salt.

    If pan is too dry, add 1-2 Tbsp. water, as needed.

    Remove from burner.

    While squashlotes cooks, continue recipe.

  4. 4

    Make Chipotle Lime Butter and Finish Dish

    In a mixing bowl, combine softened butter (to taste) and 1/2 tsp. lime zest. Set aside.

    Plate dish as pictured on front of card, topping chicken with chipotle-lime butter (to taste) and garnishing squashlotes with sour cream, cheese, and green onions. Squeeze lime wedges over to taste. Bon appétit!

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