Meal Kit
Fiesta Chicken
with fresh salsa, roasted chayote squash, and queso fresco
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
The shindig begins with chayote, a type of squash that will light up the scene with its subtle butter flavor. Things get a bit wild with the succulent chicken breast flavored with party-in-your-mouth mojito lime seasoning. But that's nothing compared to the celebration you'll have with the salsa, a warm mix of tomato and jalapeño that'll have you dancing and jumping on the furniture all night long.
In Your Box (serves 2)
- 2 Chayotes
- 2 Boneless Skinless Chicken Breasts
- 6 oz. Grape Tomatoes
- 1 Jalapeno Pepper
- 1 oz. Pepitas
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¾ oz. Queso Fresco
- 1 Tbsp. Mojito Lime Seasoning
- ¼ oz. Cilantro
- 2 Garlic Cloves
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) 2PZm1639
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Calories420
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Carbohydrates23g
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Net Carbs16g
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Fat15g
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Protein48g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Small Pot
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 Ingredients
Trim chayote ends and quarter lengthwise. Use a spoon to scoop seed out of each half. Cut across width into 1/2" slices. Coarsely chop pepitas. Mince cilantro, stems and leaves. Mince garlic. Stem jalapeño, halve, seed, and mince. Pat chicken breasts dry, and season both sides with a pinch of pepper.
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2 Sear the Chicken
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Place chicken in hot pan and cook undisturbed until golden brown, 2-3 minutes. Transfer to one half of prepared baking sheet, seared side up, and season both sides with seasoning blend. Reserve pan; no need to wipe clean.
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3 Start the Chayote
Return pan used to sear chicken to medium-high heat and add 2 tsp. olive oil. Working in batches if necessary, place chayote in hot pan and cook undisturbed, 2-3 minutes. Remove pan from burner and transfer chayote to other half of baking sheet. Toss with pepitas and season with 1/2 tsp. salt and a pinch of pepper.
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4 Finish the Chicken and Chayote
Roast until chicken reaches a minimum internal temperature of 165 degrees and chayote is tender, 8-10 minutes. Remove from oven and garnish chayote with queso fresco and half the cilantro (reserve remaining for salsa). While chicken and chayote roast, make salsa.
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5 Make the Salsa
Heat 2 tsp. olive oil in a small pot over medium-high heat. Place tomatoes, garlic, and 1 tsp. jalapeño in hot pot. Cook, stirring constantly, until tomatoes and jalapeño are tender, 2-3 minutes. Add remaining jalapeño to taste or as garnish. Over heat, mash until it reaches a chunky consistency. Allow salsa to reach a simmer and cook 2-3 minutes. Remove pot from burner. Stir in remaining cilantro and season to taste with salt and pepper.
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6 Plate the Dish
Place a serving of chayote on a plate. Add salsa and place chicken on top. Garnish with remaining jalapeño, if desired.
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