Meal Kit

Fiesta Grilled Chicken

With Quinoa Pilaf and Pickled Sweet Corn Salad

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

Summertime is for grilling and what could be better than cold beer, grilled chicken, and a freshly pickled corn salad? Our light and lean version features chicken cooked in our slightly smoky and sweet Southwest Rub, perfect for making you the envy of the neighborhood cookout. When paired with a flash-pickled sweet summer corn salad and zesty lime-spiked quinoa, this is a healthy dish that satisfies.

In Your Box (serves 2)

  • 1 Ear of Corn
  • 2 Boneless Skinless Chicken Breasts
  • 1 Red Onion
  • ¾ cup Quinoa
  • 4 oz. Cilantro Sprigs
  • 4 fl. oz. White Wine Vinegar
  • 1 Lime
  • 1 Jalapeño Pepper
  • 1 Tbsp. Home Chef Southwest Seasoning
  • 2 Garlic Cloves
  • 1 tsp. Sugar
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 1

    Prepare the Ingredients

    Throughly rinse produce and pat dry. Peel and julienne red onion (cut into thin strips). Remove corn cob from the husk before rinsing cob. On a stable surface, using a sharp knife, remove the kernels from cob. Halve lime. Remove the membrane, seeds, and stem of jalapeño and slice into thin rounds. Mince garlic. Roughly chop cilantro. Rinse the chicken breasts and pat dry.

  2. 2

    Make the Quinoa

    Bring medium pot with the quinoa, 1½ cup of water, and a pinch of salt to a boil. Cook for 15-20 minutes, or until all liquid is absorbed. Once tender, fluff with a fork, remove from heat, and allow to chill in the refrigerator. Season with a pinch of salt and pepper. Fold the cilantro (reserving a pinch for garnish) and a squeeze of lime juice to taste.

  3. 3

    Make the Corn Salad

    In a medium pot over medium-high heat, bring 1 cup of water, the white wine vinegar, and sugar to a boil. Once boiling, add the onion, corn, jalapeño to taste (if you're averse to heat, use only half), and garlic. Allow to boil for 1 minute. Turn off the heat and let the pot of vegetables and liquid stand for 8-10 minutes, then use a colander to strain. Place pickled vegetables in the refrigerator until ready to serve.

  4. 4

    Grill the Chicken

    Rub the chicken breasts with the Southwest Seasoning and season with a pinch of salt and pepper. Warm an outdoor grill, grill pan, or medium pan over medium heat. Lightly oil the grill to prevent sticking. Add the chicken and cook for 6-8 minutes per side, or until internal temperature reaches 165 degrees. Let chicken rest for a few minutes before plating.

  5. 5

    Plate the Dish

    Add a generous ladle of pickled corn salad to the plate. Add a similarly-sized serving of quinoa to the plate. Nestle a chicken breast atop the quinoa and salad. Garnish with remaining cilantro and a squeeze of lime, if desired.

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.