Express
Sassy Salsa Chicken
with zucchini elotes
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Gluten-Smart
Chef
Laura Alpern
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 2)
- 2 Zucchini
- 10 oz. Boneless Skinless Chicken Cutlet
- 4 oz. Fire Roasted Salsa
- 1 Lime
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2 oz. Light Sour Cream
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1 oz. Shredded Cheddar-Jack Cheese
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½ oz. Grated Cotija
- ¼ oz. Cilantro
- 1 tsp. Fiesta Seasoning
- 1 tsp. Chile and Cumin Rub
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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Calories400
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Carbohydrates18g
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Net Carbs14g
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Fat20g
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Protein39g
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Sodium1400mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Oven-Safe Non-Stick Pan
- 1 Large Non-Stick 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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Chicken
Pat chicken dry and season both sides with fiesta seasoning.
Place a medium oven-safe non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Halve lime. Cut one half into wedges and juice the other half.Stem and tear cilantro leaves. -
3 Cook the Zucchini
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini to hot pan. Stir occasionally until slightly browned and tender, 4-5 minutes.Stir in chile and cumin rub, 1/4 tsp. salt, and 1 tsp. lime juice until combined, 1-2 minutes.Remove from burner. -
4 Broil Chicken and Finish Dish
Evenly top chicken with salsa (to taste), then shredded cheese.
Broil under hot broiler until cheese is melted, 1-2 minutes.Don't text and broil! Keep an eye on oven as cheese may burn easily under broiler.Carefully remove from broiler. Pan handle will be hot! Use an oven mitt.Plate dish as pictured on front of card, topping zucchini with cilantro, grated cheese, and sour cream. Squeeze lime wedges over to taste. Bon appétit!
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