Meal Kit
Popcorn Chicken and Mashed Potatoes
with cheddar gravy
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
- Protein-Packed
Chef
Jimmy Shay
In Your Box (serves 2)
- 16 oz. Yukon Potatoes
- 10 oz. Diced Chicken Thighs
- 5 oz. Corn Kernels
- 3 oz. Cream Cheese
- 2 oz. Shredded Cheddar Cheese
- 2 oz. Flour
- 0.84 oz. Mayonnaise
- 2 tsp. Chicken Broth Concentrate
- 1 Tbsp. Savory Seasoning
- ½ tsp. Garlic Salt
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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Calories1000
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Carbohydrates83g
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Net Carbs77g
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Fat54g
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Protein47g
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Sodium2150mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Microwave-Safe 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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Make the Mashed Potatoes
Peel potatoes, if desired, and cut into large evenly-sized chunks. Bring a medium pot with potato chunks covered by water to a boil.
Once boiling, cook until fork-tender, 14-18 minutes.Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot. Add 1/3 the cream cheese (reserve remaining for gravy), garlic salt, 1/4 tsp. salt, and a pinch of pepper and mash until smooth and combined. If too thick, add reserved potato cooking water, 1 tsp. at a time, until desired consistency is reached.Cover and set aside.While potatoes cook, continue recipe. -
2 Prepare the Chicken
Pat chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place chicken in a mixing bowl with mayonnaise and savory seasoning and toss until coated.Add flour to bowl and toss until chicken is evenly coated. -
3 Cook the Chicken
Line a plate with paper towels.
Place a medium non-stick pan over medium heat and add 3 Tbsp. olive oil. Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. Transfer chicken to towel-lined plate.While chicken cooks, continue recipe. -
4 Make the Gravy
Place another medium non-stick pan over medium heat.
Add remaining cream cheese, 1/2 cup water, and chicken base to hot pan and stir until smooth, 2-3 minutes.Slowly stir in shredded cheese until melted and smooth, 1-2 minutes.Add a pinch of pepper and remove from burner. -
5 Heat Corn and Finish Dish
Place corn in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes.
Carefully remove from microwave.Plate dish as pictured on front of card, topping mashed potatoes with corn, chicken, and gravy. Bon appétit!
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