Express
One Pan
Cuban-Style Adobo Chicken
with plantains and pineapple rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 12 oz. Sliced Plantains
- 8 oz. Black Beans
- 4 oz. Chipotle Crema
- 3 oz. Pineapple Chunks
- 1 Lime
- 2 Green Onions
- 1 tsp. Adobo 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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Calories590
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Carbohydrates70g
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Net Carbs65g
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Fat16g
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Protein35g
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Sodium1220mg
Recipe Steps
You Will Need
- Butter
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Plate
- 1 Colander/Strainer
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, follow same instructions.
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1 Prepare the Ingredients
Drain and rinse beans in a colander/strainer.
Drain pineapples and coarsely chop.Halve lime and juice.Trim and thinly slice green onions, keeping white and green portions separate. -
2 Cook the Plantains
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.Add plantains to hot pan. Cook until golden-brown, 2-3 minutes per side.Transfer plantains to towel-lined plate. Evenly top with a pinch of salt. Keep pan over medium heat; no need to wipe clean. -
3 Cook the Chicken
Pat chicken dry. Season both sides with adobo seasoning and a pinch of salt.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging. In a microwave-safe bowl, combine rice and a pinch of salt.
Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Stir in beans, white portions of green onions, pineapples, 2 tsp. lime juice (to taste), 1 Tbsp. butter, and 1/4 tsp. salt until combined. Rest, 2 minutes. Fluff rice with a fork.Plate dish as pictured on front of card, topping chicken with chipotle crema and green portions of green onions. Bon appétit!
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