Express

Jalapeño-Popper Chicken with Corn and Zucchini

stovetop cooking

Prep & Cook Time: 10-15 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 4 days

Contains: Milk, Wheat

  • Under %{max_calories} calories
    Under 35g carbs
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

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)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Zucchini
  • 5 oz. Corn Kernels
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    1 oz. Light Cream Cheese
  • Info
    1 oz. Crispy Fried Onions
  • 0.7 oz. Diced Jalapeño Pepper
  • ¼ oz. Cilantro
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    590
  • Carbohydrates
    31g
  • Net Carbs
    27g
  • Fat
    29g
  • Protein
    50g
  • Sodium
    1350mg

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
  1. 1

    Start the Chicken

    Pat chicken breasts 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 breasts to hot pan and cook on one side until browned, 5-7 minutes.

    While chicken cooks on one side, prepare topping.

  2. 2

    Make Topping and Finish Chicken

    In a mixing bowl, combine jalapeño (to taste), cream cheese, cheddar cheese, and a pinch of salt and pepper.

    Flip chicken. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

    Top chicken evenly with topping. Cover again, and cook until melted, 2-3 minutes.

    Remove from burner and top with crispy onions, pressing gently to adhere.

    While chicken cooks, cook vegetables.

  3. 3

    Cook the Vegetables

    Trim zucchini ends, quarter, and cut into 1/2" dice.

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, zucchini, corn, and seasoning blend to hot pan.

    Stir occasionally until lightly browned and tender, 4-5 minutes.

    While vegetables cook, coarsely chop cilantro, leaves and stems.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, garnishing chicken and vegetables with cilantro. Bon appétit!

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