Grilled Mojito-Lime Chicken

and poblano slaw

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

Grill time is over, right? Not so! You can still throw some meat on fire when the snow is falling down. And if you want to do some heroic "winter grilling," we've got you covered here. A succulent chicken breast flavored with mojito lime seasoning goes on the grill with fresh poblano and green onion, perfect additions to the lime slaw. Summer may be over, but summer flavors not so.

In Your Box (serves 2)

  • 1 Lime
  • ¼ oz. Cilantro
  • 1 Poblano Pepper
  • 2 Green Onions
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    2 oz. Sour Cream
  • 2 tsp. Mojito Lime Seasoning
  • 8 oz. Slaw Mix
  • ½ oz. Light Brown Sugar
  • Nutrition (per serving)

  • Calories
    498
  • Carbohydrates
    25g
  • Fat
    25g
  • Protein
    41g
  • Sodium
    1529mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 3 Mixing Bowls
  • 1 Grill Pan or Outdoor Grill

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve and juice lime. Stem and mince cilantro. Stem poblano pepper, halve lengthwise, and seed. Trim ends off green onions. Pat chicken breasts dry. In a mixing bowl, combine sour cream, 1 tsp. lime juice (reserve remaining for slaw), and a pinch of salt. In another mixing bowl, combine mojito lime seasoning and 1 Tbsp. olive oil.

  • Step 2 - Make the Slaw
    2

    Make the Slaw

    Heat a grill or grill pan over medium heat. In another mixing bowl, combine slaw mix, remaining lime juice, brown sugar, 2 tsp. olive oil, cilantro, ¼ tsp salt, and a pinch of pepper. Set aside.

  • Step 3 - Grill the Green Onions and Poblano
    3

    Grill the Green Onions and Poblano

    Drizzle 1 tsp. olive oil over poblano halves and green onions. Add green onions to hot grill. Cook undisturbed until charred, 1 minute per side. Transfer green onions to a plate. Keep grill over medium heat. Add poblano halves to hot grill, skin side down. Cook undisturbed until charred and tender, 3-5 minutes per side. Transfer poblano to a plate. Keep grill over medium heat.

  • Step 4 - Grill the Chicken
    4

    Grill the Chicken

    Drizzle 1 tsp. olive oil over chicken breasts. Add chicken to hot grill and cook undisturbed until browned, 4-6 minutes. Flip chicken, and brush grilled side with mojito-lime oil. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes. Remove chicken to a plate. How to get pro-looking crosshatch marks on grilled meats: Imagine your grill is a clock and place meat on grill so tip points at 10 o'clock. After 2-3 minutes, rotate so tip points at 2, and cook another 2-3 minutes. Repeat on second side.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Cut poblano halves into thin strips. Cut green onions into 1" pieces. Stir poblano and green onion pieces into slaw. Plate as pictured on front of card, garnishing chicken with lime sour cream. Bon appétit!