Family Meal Kit
One-Pan Southwest-Style Chicken Cutlet
with rice and beans
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} calories
Chef
Maija Barnes
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
- 16 oz. Cooked White Rice
- 8 oz. Black Beans
- 5 oz. Corn Kernels
- 1 Lime
- 2 fl. oz. Enchilada Sauce
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2 oz. Sour Cream
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1 oz. Shredded Cheddar Cheese
- ¼ oz. Cilantro
- 2 tsp. 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)
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Calories450
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Carbohydrates45g
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Net Carbs42g
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Fat12g
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Protein38g
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Sodium1310mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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 chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Stem and mince cilantro.
Halve lime. Cut one half into wedges and juice the other half.Drain beans.Pat chicken dry and season both sides with half the taco seasoning (reserve remaining for rice) and 1/4 tsp. salt. -
2 Cook the Chicken
Place a large non-stick pan over medium heat and add 1 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. -
3 Make the Rice Mixture
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add corn, beans, rice, and 1 Tbsp. lime juice to hot pan. Stir occasionally until combined and heated through, 2-3 minutes.Stir in enchilada sauce, 2 Tbsp. water, remaining taco seasoning, and 1/2 tsp. salt. Stir occasionally until combined and heated through, 1-2 minutes. -
4 Add the Chicken and Cheese
Top rice mixture with chicken in an even layer. Top chicken evenly with cheese.
Cover and cook until cheese is melted, 2-3 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sour cream and cilantro. Squeeze lime wedges over dish to taste. Bon appétit!
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