Oven-Ready
Chipotle Pesto Chicken
with zucchini and corn
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- KETO-FRIENDLY
- GLUTEN-SMART
Chef
Maija Barnes
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 10 oz. Sliced Zucchini
- 3 oz. Fire Roasted Corn Kernels
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1 oz. Cream Cheese
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½ oz. Grated Cotija Cheese
- ¼ oz. Cilantro
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1 tsp. Chipotle Pesto
- 1 tsp. Chile and Cumin Rub
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) QPG4b2qE
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Calories340
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Carbohydrates18g
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Net Carbs15g
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Fat14g
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Protein41g
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Sodium1350mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Microwave-Safe 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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1 Prepare the Vegetables
In provided tray, combine corn, zucchini (If you receive a whole squash, cut into 1/2" rounds.), 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Push to one side of tray.
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2 Add the Chicken
Pat chicken dry and season both sides with chile and cumin rub and a pinch of salt and pepper.
Place in empty side of tray. -
3 Bake Meal and Make Sauce
Bake uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.
While meal bakes, stem and tear cilantro.In a microwave-safe bowl, add cream cheese, pesto (to taste), and 1 Tbsp. water. Cover with a damp paper towel.Microwave covered until cream cheese melts, 30-60 seconds.Carefully remove bowl from microwave. Stir until combined. If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached.Carefully remove tray from oven.To serve, top chicken with sauce and garnish vegetables with cilantro and cotija. Bon appétit!
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