Meal Kit
Crispy Onion-Crusted Chicken and Jalapeño Cornbread Cakes
with blueberry BBQ sauce and green beans
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Eggs, Wheat
Chef
Nigel Palmer
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)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
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6 oz. Corn Muffin Mix
- 2 oz. Frozen Blueberries
- 1 Jalapeno Pepper
- 1½ oz. BBQ Sauce
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½ oz. Crispy Fried Onions
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0.42 oz. Mayonnaise
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) lPEz7LqK
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Calories860
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Carbohydrates93g
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Net Carbs88g
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Fat35g
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Protein43g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Microwave-Safe 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
Customize It Instructions
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If using salmon, follow same instructions as chicken in Steps 1, 2, and 3, searing, skin-side up, until browned, 2-4 minutes, then transferring to baking sheet, seared-side up, adding topping, and roasting until salmon reaches minimum internal temperature, 7-10 minutes.
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If using pork chops, follow same instructions as chicken in Steps 1, 2, and 3, searing until browned, 2-3 minutes per side, then transferring to baking sheet, adding topping, and roasting until steak reaches minimum internal temperature, 6-8 minutes. Rest, 3 minutes.
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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 1/2 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 large 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.
Remove from burner. Transfer to one half of prepared baking sheet. Chicken will finish cooking in a later step. Wipe pan clean and reserve. -
3 Roast the Chicken and Green Beans
Top chicken evenly with mayonnaise and crispy onions, pressing gently to adhere.
Add green beans to empty half of baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil, salt, and pepper 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
Return pan used to cook chicken to medium heat and add 1 Tbsp. olive oil.
Working in batches if necessary, add four separate 1/4 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.Remove from burner. Transfer to a plate and loosely tent with foil to keep warm. -
5 Make Sauce and Finish Dish
Combine blueberries, BBQ sauce, and 2 tsp. water in microwave-safe bowl.
Microwave until warm, 30-60 seconds.Plate dish as pictured on front of card, topping cornbread cakes with BBQ blueberry sauce. Bon appétit!
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