Express
Louisiana Chicken and Gravy with Cheesy Grits
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk
Chef
Sarah Thomsen
Down on the bayou, where gators and the Saints fans run free, you'll find all kinds of wonderful and amazing foods, from jambalaya to gumbo. We're touching on that food tradition here, with a chicken and grits classic that brings all the smoky and spicy flavors to bear. Plus, this meal comes together in fifteen minutes, while tasting like it took two hours.
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 4 fl. oz. Marinara Sauce
- ½ cup Instant Grits
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2 oz. Shredded Cheddar Cheese
- 2 oz. Corn Kernels
- 2 Green Onions
- 1 fl. oz. Red Cooking Wine
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⅗ oz. Butter
- 1 tsp. Cajun Seasoning
- ¼ tsp. Red Pepper Flakes
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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Calories600
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Carbohydrates43g
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Net Carbs35g
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Fat24g
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Protein46g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Small Pot
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 whole chicken breasts, pat dry and cut into 1" dice. Season all over with a pinch of salt. Follow same instructions as diced chicken.
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If using jumbo shrimp, follow same instructions as chicken in Steps 1 and 3, cooking undisturbed until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Remove to a plate, stirring shrimp back into sauce at the end of Step 4.
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1 Prepare the Ingredients
Trim and thinly slice green onions, keeping green and white portions separate.
Pat chicken dry, and season both sides with a pinch of salt. -
2 Cook the Grits
Once water is boiling, stir in grits in a steady stream. Reduce heat to low and stir constantly until grits are smooth, 3-4 minutes.
Remove from burner and stir in cheese, seasoning blend, butter, corn, and 1/4 tsp. salt. Cover and set aside. -
3 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
4 Add Sauce and Finish Dish
Add wine and white portions of green onions to pan and stir occasionally until wine is reduced by half, 1-2 minutes.
Add sauce to pan and stir until heated through, 1-2 minutes.Remove from burner and add red pepper flakes (to taste).If grits stiffen, return to medium heat and stir in water, 1 Tbsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, garnishing with green portions of green onions Bon appétit!
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