Meal Kit
Mexican-Style Chicken Cutlet
with spicy sweet potato hash
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} calories
- Gluten-Smart
Chef
Tom Scodari
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 8 oz. Sweet Potato
- 4 fl. oz. Enchilada Sauce
- 1 Poblano Pepper
- 3 oz. Corn Kernels
- 1 Lime
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1 oz. Sour Cream
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⅘ oz. Chipotle Butter
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½ oz. Grated Cotija Cheese
- 1 Tbsp. Taco 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.
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Nutrition (per serving) bP8MQoqz
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Calories550
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Carbohydrates47g
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Net Carbs39g
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Fat27g
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Protein36g
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Sodium1780mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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 breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Peel and cut sweet potato into 1/2" dice.
Halve lime. Cut one half into wedges and juice the other half.Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add sweet potatoes to hot pan in a single layer and cook undisturbed until lightly browned, 2-3 minutes.
Add poblanos (to taste), corn, and taco seasoning. Stir occasionally until vegetables are tender, 8-10 minutes.Remove from burner. Stir in butter (to taste) until melted and combined.While vegetables cook, continue recipe. -
3 Cook the Chicken
Pat chicken dry and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean. -
4 Heat the Sauce
Return pan used to cook chicken to low heat. Add enchilada sauce and 2 Tbsp. water to hot pan. Stir to combine and bring to a simmer.
Once simmering, remove from burner. -
5 Make Crema and Finish Dish
In a mixing bowl, combine sour cream and 2 tsp. lime juice.
Plate dish as pictured on front of card, topping chicken with enchilada sauce and crema and garnishing vegetables with cheese. Squeeze lime wedges over to taste. Bon appétit!
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