Express
Family
Salsa Verde Chicken
with street-style corn
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breasts
- 12 oz. Broccoli Florets
- 10 oz. Frozen Corn
- 8 oz. Fire Roasted Salsa Verde
- 2 oz. Light Sour Cream
- 2 oz. Chipotle Crema
- 1 oz. Grated Cotija
- 2 Green Onions
- 2 tsp. Poultry Seasoning
- 2 tsp. Taco Seasoning
- 1 tsp. Garlic Pepper
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)
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Calories410
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Carbohydrates29g
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Net Carbs24g
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Fat20g
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Protein38g
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Sodium1270mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Medium Non-Stick Pan
- 1 Microwave
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
Customize It Instructions
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If using antibiotic free chicken, follow same instructions.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Break broccoli into bite-sized pieces using hands.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat chicken dry and season both sides with poultry seasoning. -
2 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Add salsa (to taste) and stir to combine. Bring to a simmer. Kids not a fan of extra heat? Feel free to reduce the salsa.Once simmering, flip chicken until coated, 1-2 minutes.Remove from burner.While chicken cooks, continue recipe. -
3 Cook the Broccoli
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add broccoli and white portions of green onions to hot pan. Stir occasionally until green onions are fragrant, 30-60 seconds.Add 1/4 cup water. Stir to combine and bring to a simmer.Once simmering, cover and stir occasionally until water is almost completely evaporated, 4-6 minutes.Uncover and add 1/4 tsp. salt and garlic pepper. Stir occasionally until broccoli is tender, 2-3 minutes.Remove from burner.While broccoli cooks, continue recipe. -
4 Heat Corn and Finish Dish
In a microwave-safe bowl, combine corn, 2 tsp. olive oil, and taco seasoning.
Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 1 minute.Stir in chipotle crema until combined.Plate dish as pictured on front of card, topping chicken with sour cream and garnishing with green portions of green onions. Top broccoli and corn with cheese. Slice chicken, if desired. Bon appétit!
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