Crispy Red Pepper-Crusted Chicken and Tomato Chipotle Butter with Corn and Broccoli
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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
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.
Before You Cook
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
Prepare The Ingredients
Preheat oven to 425 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine broccoli, half the garlic salt, and 2 tsp olive oil in provided tray. Bake for 10 minutes.
After 10 minutes, remove tray from oven and add corn salad, remaining garlic salt and top with cheese. Push to one side.
Add chicken to empty side of tray and top with a pinch of salt and pepper. Top chicken evenly with mayo and crispy peppers. Drizzle with 1 tsp olive oil.
Finish The Dish
Bake in a hot oven unti broccoli is tender and chicken reaches a minimum internal temperature of 165 degrees, 20-24 minutes.
Remove pan from oven. Serve butter with chicken. Bon appétit!
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