Oven-Ready
Creamy Avocado Chicken with Black Bean and Bell Pepper Succotash
easy prep & pan included
Prep & Cook Time: 25-35 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Milk, Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
- 5 oz. Corn Kernels
- 2 oz. Guacamole
- 4 oz. Mixed Diced Peppers
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1 oz. Sour Cream
- 3 oz. Black Beans
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½ oz. Crispy Jalapeños
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1 oz. Grated Cotija Cheese
- 13 oz. Boneless Skinless Chicken Breasts
- 2 tsp. Fajita 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.
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Nutrition (per serving)
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Calories524
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Carbohydrates32g
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Fat24g
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Protein47g
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Sodium1512mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing 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 Ingredients
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry. Drain black beans. Combine corn, diced peppers, black beans, 1 tsp. olive oil, half the seasoning blend (reserve remaining for chicken), ¼ tsp. salt, and a pinch of pepper in provided tray. Push to one side.
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2 Add the Chicken
Pat chicken dry, and place in empty half of tray. Top with remaining seasoning blend.
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3 Bake the Dish
Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 20-22 minutes. While meal bakes, combine guacamole, sour cream, and a pinch of salt in a mixing bowl. Carefully remove tray from oven. Top chicken evenly with guacamole-sour cream mixture and crispy jalapeños (to taste). Top vegetables with cheese. Bon appétit!
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