Queso and Pepper Crusted Chicken with Green Chili Butternut and Corn
easy prep & grill bag included
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
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.
Before You Cook
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
Prepare The Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Place butternut squash, corn, garlic salt, and 1 tsp. olive oil in provided grill bag. Roll open end of bag to seal and gently shake to mix.
Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Drizzle with 1 tsp. olive oil.
Grill The Meal
Place grill bag on hot grill and cook until butternut squash is tender, 15-18 minutes, flipping once halfway through.
While grill bag cooks, place chicken on hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Finish The Dish
Carefully open grill bag and stir in green chili aioli. (Taste first before adding, aioli is spicy!). Scoop out vegetables.
Plate dish as pictured on front of card, topping chicken evenly with mayonnaise, crispy red peppers, and cheese. Bon appétit!
For a Rainy Day
If cooking indoors, preheat oven to 400 degrees. Thoroughly rinse any fresh produce and pat dry. Prepare a baking sheet with foil and cooking spray. Place butternut squash, 1 tsp. olive oil, and garlic salt on prepared baking sheet and toss to coat. Spread into a single layer and roast in hot oven until butternut squash is tender, 26-30 minutes. After 20 minutes, carefully add corn and keep roasting. While vegetables roast, pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of. pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove to a plate and cover. Remove roasted vegetables to a bowl and stir in aioli (taste first before adding). Follow same grilling instructions.
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