Express
Crispy Pepperjack Chicken Cutlet
with green beans
Prep & Cook Time: 10-15 min.
Spice Level: Not 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 take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Green Beans
- 10 oz. Boneless Skinless Chicken Cutlet
- 1½ fl. oz. Enchilada Sauce
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2 Pepperjack Cheese Slices
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¼ cup Panko Breadcrumbs
- 2 Green Onions
- 0.14 fl. oz. Lemon Juice
- 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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Calories410
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Carbohydrates20g
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Net Carbs14g
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Fat20g
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Protein37g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Mixing 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
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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 (reserve remaining for green beans).
Evenly spread panko on a plate. Place chicken on 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. 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 and 1/2 tsp. salt.While green beans cook, continue recipe. -
4 Make Sauce and Finish Dish
In a mixing bowl, combine enchilada sauce and lemon juice.
Trim and thinly slice green onions on an angle. Plate dish as pictured on front of card, topping chicken with sauce and green onions. Bon appétit!
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