Staff Pick

Crispy Onion-Crusted Chicken Breast and Jalapeño Cornbread Cakes

with blueberry BBQ sauce and green beans

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Eggs, Wheat

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

Pancakes for dinner! Looks like, but no: these are cornbread cakes, sweet and fluffy and amazingly easy to make for the flavors they contain. And that's not Mrs. Butterworth offering sweet salutations in syrup form: that's a blueberry BBQ sauce that brings new flavor heights to the chicken. And that's not green beans!... Ok, ok, those are green beans. Guess you won't get fooled again. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

In Your Box (serves 2)

  • 2 oz. Frozen Blueberries
  • Info
    0.42 oz. Mayonnaise
  • Info
    ½ oz. Crispy Fried Onions
  • 1 Jalapeño Pepper
  • 1½ oz. BBQ Sauce
  • 8 oz. Green Beans
  • Info
    6 oz. Corn Muffin Mix
  • 13 oz. Boneless Skinless Chicken Breasts

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
    865
  • Carbohydrates
    91g
  • Fat
    36g
  • Protein
    42g
  • Sodium
    1644mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Trim ends off green beans. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. In a mixing bowl, combine corn muffin mix, jalapeño, and ½ cup water until a thick batter forms. Set aside. Pat chicken dry, and season both sides with a pinch of salt and pepper.

  • 2

    Start the Chicken

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes per side. Transfer to one half of prepared baking sheet. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean.

  • 3

    Roast the Chicken and Green Beans

    Top chicken with mayonnaise and crispy onions, pressing onions gently to adhere. Add green beans to empty half of baking sheet. Toss with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil into green beans. Spread into a single layer on their side. Roast in hot oven until green beans are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. While chicken and beans roast, make cornbread cakes.

  • 4

    Cook the Cornbread Cakes

    Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Working in batches if necessary, add four separate ¼ cup scoops of cornbread batter to hot pan. Cook undisturbed until bubbles form on surface and bottom is lightly browned, 2-3 minutes. Gently flip, and cook undisturbed until cooked through and lightly browned, 2-3 minutes. Transfer to a plate and loosely tent with foil to keep warm.

  • 5

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium heat. Add blueberries and BBQ sauce to hot pan. Bring to a boil, stirring constantly. Once boiling, remove from burner. Plate dish as pictured on front of card, topping cornbread cakes with blueberry sauce. Bon appétit!

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