Kroger Health Chicken and Almond-Cilantro Butter with Southwestern Spinach Salad
Prep & Cook Time:25-35 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
Take a trip south of the border without leaving your kitchen. A simple yet delectable pan-seared chicken breast is bathed in a supple, spicy cilantro butter. Corn and red bell pepper are topped with cheese, more cilantro, and sour cream, becoming the perfect complement to the chicken. The cheapest Mexican vacation possible, but you'll find yourself returning to your special vacation spot again and again. Tip: To keep corn kernels from making a mess, place the ear of corn in a bowl and holding vertically. Cut downward, rotating corn as you go, so kernels end up in the bowl instead of scattered on your counter.
Antibiotic-Free Boneless Skinless Chicken Breasts
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.
You Will Need
Medium Non-Stick Pans
Before You Cook
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
Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Coarsely chop cilantro (no need to stem).
Coarsely chop almonds
Add butter, 1 tsp.lime juice, cilantro, and almonds to a mixing bowl and thoroughly mash until combined. Set aside.
Pat chicken dry, and season both sides with blackening seasoning and a pinch of salt.
Steam the Vegetables
Place a medium non-stick pan over medium heat. Add red pepper slices, corn and 2 Tbsp. water to hot pan.
Cover, and stir occasionally until vegetables are tender, 6-8 minutes.
Uncover, and cook until water evaporates, 1-2 minutes.
Season with a pinch of salt and pepper. Remove from burner and transfer to another mixing bowl.
While vegetables cook, cook chicken.
Cook the Chicken
Spray another medium non-stick pan with pan spray and place over medium heat.
Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Transfer chicken to a plate. Squeeze a lime wedge over each chicken breast. You may have wedges left over.
Finish the Dish
Add spinach to bowl with cooked vegetables and gently stir or toss to combine.
Plate dish as pictured on front of card, topping chicken with cilantro-almond butter and garnishing vegetables with Parmesan. Bon appétit!
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