Meal Kit
Grilled Mojito-Lime Chicken
and poblano slaw
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Scott Gorsky
Right now is the right time for grill time, and 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. Summertime and the grilling is easy. Tip: Want to get the most juice out of your lime? Before cutting, microwave for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Slaw Mix
- 1 Poblano Pepper
- 1 Lime
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2 oz. Sour Cream
- 2 Green Onions
- ½ oz. Light Brown Sugar
- 2 tsp. Mojito Lime Seasoning
- ¼ oz. Cilantro
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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Calories490
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Carbohydrates24g
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Net Carbs20g
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Fat26g
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Protein41g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 3 Mixing Bowls
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 sirloin steaks, follow same instructions as chicken breasts in Steps 1 and 4, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Halve and juice lime.
Stem and mince cilantro.Stem poblano pepper, halve lengthwise, and remove seeds.Trim ends off green onions.In a mixing bowl, combine sour cream, 1 tsp. lime juice (reserve remaining for slaw), and a pinch of salt. Set aside.In another mixing bowl, combine mojito lime seasoning and 1 Tbsp. olive oil. Set aside.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. -
2 Make the Slaw
Spray grill or grill pan with cooking spray and heat to medium heat. When using an outdoor grill with enough room, feel free to cook all elements at once. If cooking indoors, cook meal in a medium pan over medium-high heat, replenishing pan with olive oil as needed.
In another mixing bowl, combine slaw mix, cilantro, 2 tsp. lime juice, brown sugar, 2 tsp. olive oil, 1/4 tsp salt, and a pinch of pepper. Set aside. -
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, 1-2 minutes 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. -
4 Grill the Chicken
Drizzle 1 tsp. olive oil over chicken breasts. Add chicken to hot grill and cook until browned, 4-6 minutes.
Flip chicken, and brush or spoon 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. -
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!
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