Mojito Lime Grilled Chicken with Guacamole and Chipotle Ranch Slaw
easy prep & grill bag included
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Cababa
We've learned that doubling down on a good thing just brings you that much more goodness and, dare we say, magic. Well, we've waved our wand and brought out the rabbit and the hat (not literally). Our new Fresh and Easy line is actually as straightforward as it sounds; fresh ingredients, easy assembly and instructions, with all the fantastic flavors you've come to expect. The only magic is what you bring; the love of making dinner for your friends and family.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Slaw Mix
- 5 oz. Corn Kernels
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3 oz. Chipotle Ranch Dressing
- 2 oz. Guacamole
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½ oz. Crispy Jalapenos
- 1 tsp. Mojito Lime 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) 4qYV7wOM
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Calories610
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Carbohydrates32g
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Net Carbs26g
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Fat36g
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Protein43g
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Sodium1260mg
Recipe Steps
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
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1 Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Place corn and half of seasoning blend (reserve remaining for chicken) in provided grill bag. Roll open end of bag to seal and gently shake to mix.Season chicken on both sides with remaining seasoning blend.If using steaks or ribeye, follow same instructions. -
2 Grill the Meal
Place grill bag on hot grill and cook until corn is warmed through, 10-12 minutes.
Place chicken on hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.If using steaks, follow same instructions and cook until steak reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side. If using ribeye, follow same instructions and cook until ribeye reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. -
3 Finish the Dish
Carefully, open grill bag and scoop out corn. Let cool, 5 minutes. To slaw mix in shipping bag, add cooled corn and dressing and combine.
If using ribeye, halve to serve.Plate dish as pictured on front of card, topping chicken with guacamole. Garnish slaw with crispy jalapeños (to taste). Bon appétit! -
4 For a Rainy Day
If cooking indoors, pat chicken dry and season both sides with half of seasoning blend. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner. While chicken cooks, place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add corn and remaining seasoning blend to hot pan and stir occasionally until browned and tender, 4-5 minutes. Remove from burner. Transfer corn to a mixing bowl and let cool, 5 minutes. Once cooled, add slaw mix and dressing to bowl and combine. Follow same plating instructions.
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