Meal Kit

Cilantro Lime Chicken and Rice with Corn Salsa


Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
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)

  • 5 oz. Corn Kernels
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • ½ cup Basmati Rice
  • ¼ oz. Cilantro
  • ½ tsp. Adobo Seasoning
  • 1 Lime
  • 1 Roma Tomato
  • Info
    2 oz. Sour Cream

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Microwave-Safe 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
  1. 1

    Cook the Rice

    Bring a small pot with rice, 1 cup water, 1 tsp. olive oil, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside covered. While rice cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Stem and mince cilantro. Halve lime lengthwise. Juice one half and cut other half into wedges. Core tomato and cut into ¼" dice. Place corn in a microwave-safe bowl and microwave until warmed though, 1-2 minutes. Pat diced chicken dry, and season all over with adobo seasoning.

  3. 3

    Make the Salsa

    In a mixing bowl, combine corn, tomato, half the cilantro (reserve remaining for garnish), lime juice, 1 tsp. olive oil, and ¼ tsp. salt. Set aside.

  4. 4

    Cook the Chicken

    Place a large non-stick pan over medium-high heat and coat evenly with cooking spray. Add chicken to hot pan. Stir occasionally until browned all over and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Remove from burner.

  5. 5

    Finish the Dish

    Stir remaining cilantro into rice. Squeeze a lime wedge over rice and stir again. Halve remaining lime wedges. Plate dish as pictured on front of card, placing chicken on rice, and topping with salsa and sour cream. Squeeze remaining lime wedges over chicken to taste. Bon appétit!

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