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
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) pOMxw9qX
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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. -
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. -
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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