Mesquite Chicken

with loaded potato wedges

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

Mesquite is a tree species native to Mexico and the American Southwest. When smoked, the wood imparts a distinctive sweetness and aroma to foods. Capture that essence with this spiced chicken breast served alongside “loaded” potato wedges. The resulting flavors are a meal that'll definitely light your fire.

In Your Box (serves 2)

  • 1½ Tbsp. Mesquite Seasoning
  • 2 Green Onions
  • 2 Russet Potatoes
  • 4 oz. Cremini Mushrooms
  • 4 oz. Grape Tomatoes
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • Info
    1 oz. Sour Cream
  • 1½ oz. BBQ Sauce
  • Nutrition (per serving)

  • Calories
    671
  • Carbohydrates
    55g
  • Fat
    27g
  • Protein
    52g
  • Sodium
    1740mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Start the Potatoes
    1

    Start the Potatoes

    Cut potatoes into ¼" wedges. Place potato wedges on prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of salt and pepper. Spread into a single layer on one half of baking sheet. Bake in hot oven until lightly browned, 15 minutes. Remove from oven. Potatoes will finish cooking in a later step. While potato wedges roasts, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Quarter mushrooms. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Halve tomatoes. Pat chicken breasts dry, and season both sides with 1 Tbsp. mesquite seasoning (reserve remaining for mushrooms).

  • Step 3 - Cook Chicken and Finish Potatoes
    3

    Cook Chicken and Finish Potatoes

    After potato wedges have roasted 15 minutes, carefully remove baking sheet from oven and flip wedges. Place chicken on empty half of baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees and potato wedges are golden brown, 17-20 minutes. While chicken and wedges roast, cook mushrooms.

  • Step 4 - Cook the Mushrooms
    4

    Cook the Mushrooms

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add mushrooms and white portions of green onions to hot pan. Stir occasionally until mushrooms are browned, 5-7 minutes. Season with remaining mesquite seasoning and remove from burner.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing potato wedges with cheese, mushrooms, tomatoes, sour cream, and green portions of green onions. Slice chicken if desired and brush or drizzle with BBQ sauce. Bon appétit!