Family Meal Kit
One-Pan Chimichurri Crema Chicken Cutlet
with Mexican-style street corn
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Fish (Anchovy), Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Jimmy Shay
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Cutlet
- 15 oz. Corn Kernels
- 1 Red Bell Pepper
- 1 Onion
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3 oz. Sour Cream
- 1 Lime
- 2 oz. Chimichurri
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1⅗ oz. Chile Lime Butter
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½ oz. Grated Cotija Cheese
- 2 tsp. Chile and Cumin Rub
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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Calories500
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Carbohydrates34g
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Net Carbs29g
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Fat26g
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Protein35g
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Sodium1100mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 24 oz. 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
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.
Halve lime. Cut one half into wedges and juice the other half.Halve and peel onion. Cut halves into 1/4" dice.Pat chicken dry and season both sides with chile and cumin rub. -
2 Make the Chimichurri Crema
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add chimichurri to hot pan and stir occasionally until fragrant, 1-2 minutes.Remove from burner. Transfer chimichurri to a mixing bowl. Add sour cream and stir to combine. Set aside.Wipe pan clean and reserve. -
3 Cook the Chicken and Bell Peppers
Return pan used to heat chimichurri to medium heat and add 4 tsp. olive oil. Add chicken, onions, and bell peppers to hot pan. Cook until vegetables are softened 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. Transfer chicken to a plate (keep vegetables in pan). -
4 Add the Corn
Add corn to hot pan with vegetables. Stir occasionally until corn is heated through, 2-3 minutes.
Stir in butter, 1 Tbsp. lime juice, and 1/4 tsp. salt until melted and combined.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping vegetables with chicken, then chimichurri crema. Garnish with cheese and squeeze lime wedges over to taste. Bon appétit!
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