Express
Jalapeño-Popper Chicken
with corn and zucchini
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
David Padilla
We take the best appetizer on the platter, the sweet, cheesy, spicy jalapeño poppers, and plop them right down on a tender chicken breast. The result? Well, it pops.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Zucchini
- 3 oz. Corn Kernels
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2 oz. Shredded Cheddar Cheese
- 1 Jalapeno Pepper
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1 oz. Crispy Fried Onions
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1 oz. Light Cream Cheese
- ¼ oz. Cilantro
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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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Calories540
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Carbohydrates24g
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Net Carbs21g
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Fat28g
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Protein46g
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Sodium1310mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
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1 Start the Chicken
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 jalapeño (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, 2-3 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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