Queso and Pepper Crusted Chicken with Green Chili Butternut and Corn
easy prep & grill bag included
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Cababa
Fire her up! You can have a name for your grill, a special spot for her (or him) on your deck, or even a decorative cover, but your grill will never feel as loved as when you place our special ready to grill meals on the hot rack. These meals are specially designed by our chefs with little to no prep, but maximum to infinity flavor. Whether sunny or snowy, winter or summer, grilled meals bring the best flavor. Order this, and we think you'll agree.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cubed Butternut Squash
- 5 oz. Corn Kernels
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2 fl. oz. Green Chili Aioli
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1 oz. Queso Fresco
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½ oz. Crispy Red Peppers
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0.42 oz. Mayonnaise
- 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) oPNm683X
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Calories620
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Carbohydrates34g
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Net Carbs30g
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Fat35g
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Protein45g
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Sodium1670mg
Recipe Steps
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
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1 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 1/4 tsp. salt and a pinch of pepper.If using steak, follow same instructions. -
2 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.If using steak, cook until reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side. -
3 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! -
4 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 1/4 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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