Meal Kit

Queso Chicken

with roasted broccoli and red peppers

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

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 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

Okay, so what's the deal with queso chicken? Oh, not much, it's just a tender, juicy chicken breast covered in an insane creamy cheddar sauce. I'm guessing we have your attention now? Don't worry about breaking the calorie bank, though, we keep it low-cal, low-carb, and high-delish. Served next to roasted broccoli and peppers, you'll be enjoying this queso with gusto.

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • 12 oz. Broccoli
  • 1 Red Bell Pepper
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • Info
    2 oz. Shredded Cheddar Cheese
  • 1 Shallot
  • 2 Garlic Cloves
  • ¼ tsp. Red Pepper Flakes
  • 1 Roma Tomato

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pan

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

    Cut broccoli florets into bite-sized pieces. Core Roma tomato and cut into 1/4" dice. Mince garlic. Peel and halve shallot. Slice half the shallot into thin strips (julienne) and cut other half into a fine dice. Stem, seed, and cut red bell pepper into 1/2" dice. Rinse chicken breasts, pat dry, and season with 1/2 tsp. salt and a pinch of pepper.

  2. 2

    Start Vegetables and Sear Chicken

    Heat 2 tsp. olive oil in a medium pan over medium-high heat. Place chicken breasts in hot pan and cook 3-5 minutes per side, or until golden brown. While chicken sears, place broccoli, red bell pepper, julienned shallots, and half the garlic on one half of prepared baking sheet. Toss vegetables with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Roast 5 minutes.

  3. 3

    Finish Chicken and Vegetables

    Remove baking sheet from oven and transfer seared chicken to other half of baking sheet. Return baking sheet to oven and bake 10 minutes, or until chicken reaches a minimum internal temperature of 165 degrees.

  4. 4

    Make the Sauce

    While chicken cooks, heat 1 tsp. olive oil in same pan used to sear chicken (no need to wipe clean) over medium-high heat. Add remaining garlic and finely diced shallots to hot pan and cook 30 seconds, or until fragrant. Add evaporated milk and cook 1 minute while stirring. Stir in shredded cheddar and cook an additional minute, or until sauce thickens. Remove from burner and season with a pinch of salt and pepper. Stir in Roma tomatoes (reserve a pinch for garnish).

  5. 5

    Plate the Dish

    Place a chicken breast on a plate next to a serving of roasted vegetables. Top chicken with sauce. Garnish with reserved diced tomatoes and red pepper flakes (to taste).

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