Express
Premium
Creamy Chicken and Corn Lazone
with johnny cakes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Calorie-Conscious
Chef
Hannah Fenton
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breasts
- 8 oz. Corn Muffin Mix
- 4 fl. oz. Cream Sauce Base
- 2 Persian Cucumber
- 5 oz. Frozen Corn
- 3 oz. Spring Mix
- 2 oz. Shredded Cheddar Cheese
- 1½ fl. oz. Buttermilk Ranch Dressing
- 1 oz. Sun Dried Tomato Pesto
- 2 Green Onions
- 2 tsp. Blackening 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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Calories580
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Carbohydrates61g
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Net Carbs56g
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Fat20g
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Protein39g
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Sodium1490mg
Recipe Steps
You Will Need
- Cooking Spray
- Salt
- Olive Oil
- 2 Mixing Bowls
- 2 Large Non-Stick Pans
- 1 Plate
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
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If using antibiotic free chicken, follow same instructions.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Chicken
Pat chicken dry. Season both sides with blackening seasoning and 1/4 tsp. salt.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
2 Prepare and Cook the Johnny Cakes
Trim and thinly slice green onions, keeping white and green portions separate.
Add corn muffin mix, 1 cup water, white portions of green onions, and cheese to a mixing bowl. Stir until combined and mixture reaches the consistency of pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Place another large non-stick pan over medium heat and spray with cooking spray.Working in batches, add 3 dollops of 1/4 cup batter to hot pan. Cook until cakes are slightly browned and cooked through, 2-3 minutes per side.Remove from burner. -
3 Cook the Corn
Return pan used to cook chicken to medium heat.
Add cream base, pesto, corn, and a pinch of salt to hot pan. Stir often until combined and corn is heated through, 1-2 minutes.Remove from burner.While corn cooks, continue recipe. -
4 Assemble Salad and Finish Dish
Trim cucumbers and thinly slice into rounds.
In another mixing bowl, combine spring mix, cucumbers, and dressing.Plate dish as pictured on front of card, topping chicken with corn and green portions of green onions. Slice chicken, if desired. Bon appétit!
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