Express
Crispy Pepperjack Chicken
with green beans
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
Chef
Maija Barnes
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 2)
- 12 oz. Green Beans
- 10 oz. Boneless Skinless Chicken Cutlet
- 1 fl. oz. Enchilada Sauce
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2 Pepperjack Cheese Slices
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¼ cup Panko Breadcrumbs
- 2 Green Onions
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⅓ oz. Butter
- 1 tsp. Taco 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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Calories430
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Carbohydrates18g
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Net Carbs12g
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Fat23g
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Protein38g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 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, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, 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 the Chicken
Pat chicken dry and season both sides with a pinch of salt and half the taco seasoning (use less if spice-averse; reserve remaining for green beans).
Evenly spread panko on a plate. Place chicken onto plate with panko and flip until coated on both sides, pressing gently to adhere. -
2 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add chicken to hot pan and cook undisturbed until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.
Top chicken with cheese (to taste). Cover and cook until cheese is melted, 30-60 seconds.Remove from burner.While chicken cooks, continue recipe. -
3 Cook the Green Beans
Trim green beans, if necessary.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans to hot pan and stir occasionally, 1 minute.Add 1/4 cup water, cover, and cook until tender, 6-8 minutes.Remove from burner. Stir in remaining taco seasoning (to taste) and 1/2 tsp. salt.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.While green beans cook, continue recipe. -
4 Make Sauce and Finish Dish
Place enchilada sauce (to taste) and butter in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until butter melts, 30-45 seconds.
Carefully remove from microwave and stir to combine. Set aside.Trim and thinly slice green onions on an angle. Plate dish as pictured on front of card, topping chicken with sauce (to taste) and green onions. Bon appétit!
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