Cuban Chicken

with zucchini and red bell pepper

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

The Cubano, the Cuban sandwich that makes our bocas de agua every time we think of it, gets an amazing transformation here. Chicken is topped with pickles and cheese then roasted, and served with a buttery mustard sauce. This preparation deconstructs the sandwich, swaps proteins, and delivers deliciousness, in little time. Hasta luego, sandwich!

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Red Bell Pepper
  • 1 Tbsp. Grainy Mustard
  • 4 Dill Pickle Slices
  • 2 Zucchini
  • Info
    ⅗ oz. Butter
  • Info
    2 tsp. Chicken Demi-Glace
  • Info
    1 oz. Shredded Swiss Cheese
  • 1 Tbsp. Chile and Cumin Rub
  • Nutrition (per serving)

  • Calories
    499
  • Carbohydrates
    14g
  • Fat
    27g
  • Protein
    46g
  • Sodium
    1647mg
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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

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Trim zucchini ends, halve lengthwise, and cut into ½" slices. Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Coarsely chop pickle slices. Place pickles and cheese in a mixing bowl and combine. Set aside. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  • Step 2 - Cook the Chicken
    2

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and sear until browned, 2-3 minutes per side. Transfer chicken to prepared baking sheet and evenly top with pickle-cheese mixture. Roast in hot oven until cheese is melted and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Reserve pan; no need to wipe clean. While chicken roasts, cook vegetables.

  • Step 3 - Cook the Vegetables
    3

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add zucchini and red bell pepper to hot pan and stir occasionally until browned and tender, 4-5 minutes. Stir in chile and cumin rub and a pinch of salt and pepper and cook, 1 minute. Remove from burner.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    Return pan used to sear chicken to medium-high heat. Add ⅓ cup water, mustard and demi-glace and bring to a boil. Cook until liquid is reduced slightly, 1-2 minutes. Remove from burner and swirl in butter.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!