Grill-Ready

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

Difficulty Level: Easy

Spice Level: Spicy

Contains: Milk, Eggs, Wheat

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • ½ tsp. Garlic Salt
  • 5 oz. Corn Kernels
  • 8 oz. Cubed Butternut Squash
  • Info
    1 oz. Queso Fresco
  • Info
    0.42 oz. Mayonnaise
  • Info
    ½ oz. Crispy Red Peppers
  • Info
    2 fl. oz. Green Chili Aioli

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.

  • Nutrition (per serving)

  • Calories
    620
  • Carbohydrates
    34g
  • Fat
    35g
  • Protein
    45g
  • Sodium
    1671mg

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
  1. 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 ¼ tsp. salt and a pinch of pepper.

  2. 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. 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. 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 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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