Oven-Ready
Mexican Street Corn Chicken Bowl
with rice and beans
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
- Protein-Packed
Chef
David Welch
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 6 oz. Mixed Diced Peppers
- 5 oz. Frozen Corn
- 4 fl. oz. Enchilada Sauce
- 4 oz. Black Beans
- 1 oz. Chipotle Crema
- 1 oz. Tortilla Strips
- ½ oz. Grated Cotija
- 1 tsp. Fiesta Seasoning
- 1 tsp. Garlic Salt
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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Calories460
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Carbohydrates51g
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Net Carbs46g
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Fat12g
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Protein37g
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Sodium1390mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Colander/Strainer
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 antibiotic free chicken, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using shrimp, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Bake the Chicken Mixture
Pat chicken dry.
In one provided tray, combine chicken, mixed peppers, 2 tsp. olive oil, garlic salt, half the fiesta seasoning (reserve remaining for rice and beans), and a pinch of pepper. Spread into an even layer.Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.Kids not a fan of extra heat? Feel free to skip/reduce the enchilada sauce.Carefully remove tray from oven and drain any excess liquid. Stir in enchilada sauce (to taste) until combined. Tray will be hot! Use a utensil.While chicken mixture bakes, continue recipe. -
2 Bake the Rice and Beans
Drain and rinse beans in a colander/strainer.
Carefully massage rice in bag to break up any clumps and remove rice from packaging.In second provided tray, add rice, beans, 1/4 tsp. salt, and remaining fiesta seasoning. Stir to combine and spread into an even layer.Bake uncovered in hot oven until rice and beans are heated through, 12-15 minutes.Carefully remove tray from oven.While rice and beans bake, continue recipe. -
3 Make Street Corn and Finish Meal
Place corn in a microwave-safe bowl. Microwave uncovered until heated through, 60-90 seconds.
Carefully remove from microwave and drain any excess liquid. Stir in a pinch of salt, chipotle crema, and cheese until combined.To serve, top rice and beans with chicken mixture (to taste) and street corn. Garnish with tortilla strips. Bon appétit!
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