Coconut-Crusted Jalapeño Chicken with Mojito Lime Rice and Peppers

easy prep & pan included

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Wheat, Tree Nuts

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)

  • 1 6711 PAN & LID - Retail Primary
  • 6 oz. Pepper and Onion Mix
  • 2 oz. Hot Jalapeño Jelly
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 tsp. Mojito Lime Seasoning
  • Info
    2 Tbsp. Toasted Coconut
  • 8½ oz. Cooked Jasmine Rice
  • Info
    ½ oz. Crispy Jalapeños

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
    635
  • Carbohydrates
    73g
  • Fat
    18g
  • Protein
    43g
  • Sodium
    1018mg

Recipe Steps

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

    Prepare the Ingredients

    Preheat oven to 400 degrees. Remove lid and label, if necessary. Reserve lid. When ingredient appears in recipe, remove from packaging. Mix rice, pepper and onion mix, seasoning blend, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in provided tray until combined. Spread into an even layer on one side.

  2. 2

    Make Topping and Add Chicken

    On reserved lid, thoroughly combine crispy jalapeños and jalapeño jelly. Place chicken in empty side of tray. Top with jalapeño jelly mixture. (Use less if spice-averse.)

  3. 3

    Finish the Dish

    Bake uncovered in hot oven until rice is tender and chicken reaches a minimum internal temperature of 165 degrees, 25-30 minutes. Carefully remove from oven. Rest chicken 5 minutes. Top chicken with toasted coconut. Bon appétit!

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