Pan-Seared Chicken Breast with Chili-Cilantro Butter
and red pepper Mexican street corn
Prep & Cook Time:25-35 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Take a trip south of the border without leaving your kitchen. A simple yet delectable pan-seared chicken breast is bathed in a supple, spicy cilantro butter. Corn and red bell pepper are topped with cheese, more cilantro, and sour cream, becoming the perfect complement to the chicken. The cheapest Mexican vacation possible, but you'll find yourself returning to your special vacation spot again and again. Tip: To keep corn kernels from making a mess, place the ear of corn in a bowl and holding vertically. Cut downward, rotating corn as you go, so kernels end up in the bowl instead of scattered on your counter.
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.
You Will Need
Medium Non-Stick Pans
Before You Cook
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into ¼" dice.
Peel husk off corn and carefully remove kernels from cob.
Halve lime. Cut one half into wedges and juice the other half.
Coarsely chop cilantro (no need to stem).
Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Chili-Cilantro Butter
In a mixing bowl, combine butter, half the cilantro (reserve remaining for vegetables), and red pepper flakes (to taste) until smooth. Set aside.
Cook the Chicken
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, 5-7 minutes per side.
Transfer chicken to a plate. Squeeze one lime wedge over each breast. You may have wedges left over.
While chicken cooks, cook vegetables.
Cook the Vegetables
Place another medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add red bell pepper and a pinch of salt to hot pan and cook undisturbed until starting to soften, 2-3 minutes.
Add corn and stir occasionally until vegetables are tender, 2-3 minutes.
Add seasoning blend and 2 Tbsp. water. Stir constantly to combine, 30 seconds.
Remove from burner. Stir in sour cream, remaining cilantro, and 1 Tbsp. lime juice.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with chili-cilantro butter, and garnishing vegetables with cheese. Bon appétit!
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