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Jalapeño-Popper Chicken
with corn and zucchini
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
David Padilla
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 9 oz. Frozen Corn
- 1 Zucchini
- 2 oz. Shredded Cheddar Cheese
- 1 Jalapeno Pepper
- 1 oz. Cream Cheese
- 1 oz. Crispy Fried Onions
- ¼ oz. Cilantro
- 1 tsp. Buttermilk-Dill 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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Calories630
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Carbohydrates43g
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Net Carbs38g
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Fat30g
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Protein48g
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Sodium1270mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 Start the Chicken
Too many dishes? After flipping chicken, move to one side of pan. Add vegetables (prepared in step 2) to empty side of pan and follow instructions in step 3.
Pat chicken dry and season both sides with a pinch of salt and pepper.Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned on one side, 5-7 minutes.Flip chicken. Cover and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.While chicken cooks, continue recipe. -
2 Prepare Ingredients and Make Topping
Stem cilantro, reserving whole leaves.
Trim zucchini ends, quarter, and cut into 1/2" dice.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.In a mixing bowl, combine jalapeños (to taste), softened cream cheese, shredded cheese, and a pinch of salt and pepper. Set aside. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini, corn, and buttermilk-dill seasoning to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.Remove from burner.While vegetables cook, continue recipe. -
4 Finish Chicken and Finish Dish
Uncover chicken and top evenly with topping. Cover again and cook until topping is melted, 1-2 minutes.
Remove from burner. Top with crispy onions, pressing gently to adhere.Plate dish as pictured on front of card, garnishing vegetables with cilantro. Bon appétit!
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