Meal Kit
Creole-Inspired Chicken and Corn Relish
with squash cakes
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Eggs, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
David Welch
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Yellow Squash
- 1 Roma Tomato
- 3 oz. Frozen Corn
- 1 fl. oz. Remoulade
- ¼ cup Tempura Mix
- ½ oz. Pickled Purple Onions
- 2 Green Onions
- 1 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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Calories570
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Carbohydrates36g
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Net Carbs32g
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Fat30g
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Protein40g
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Sodium1800mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 3 Mixing Bowls
- 1 Microwave-Safe Bowl
- 2 Medium Non-Stick Pans
- 1 Box Grater
- 1 Microwave
- 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 breasts, follow same instructions.
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If using filets mignon or 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare Ingredients and Make Sauce
Trim yellow squash ends and grate into a mixing bowl. Stir in 1/4 tsp. salt until combined. Rest, 5 minutes.
After 5 minutes, drain any excess liquid from yellow squash.While yellow squash rests, core tomato and cut into 1/2" dice.Trim and thinly slice green onions on an angle, keeping white and green portions separate.In another mixing bowl, combine remoulade and 1 Tbsp. water. Set aside.Pat chicken dry and season both sides with blackening seasoning. -
2 Make the Squash Cake Batter
In another mixing bowl, combine tempura mix, 1/4 cup water, yellow squash, white portions of green onions, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir until a thick batter forms, like pancake batter.
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3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 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.While chicken cooks, continue recipe. -
4 Cook the Squash Cakes
Line a plate with a paper towel.
Place another medium non-stick pan over medium heat and add 2 Tbsp. olive oil.Working in batches, add two 1/4 cups batter to hot pan, 1" apart. Spread into an even circle, roughly 2" wide.Sear until golden-brown and cooked through, 2-3 minutes per side.Remove from burner. Transfer to towel-lined plate and evenly top with a pinch of salt.While squash cakes cook, continue recipe. -
5 Make Corn Relish and Finish Dish
Place corn in a microwave-safe bowl.
Microwave uncovered until heated through, 30-60 seconds.Carefully remove from microwave. Add tomatoes, green portions of green onions, 1 tsp. olive oil, and a pinch of salt and pepper. Stir until combined.Plate dish as pictured on front of card, topping chicken with corn relish and pickled onions. Garnish squash cakes with sauce. Bon appétit!
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