Express
Sheet Pan Salsa Chicken
with elotes corn and carrots
Prep & Cook Time: 20-30 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
David Welch
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 8 oz. Carrot
- 5 oz. Corn Kernels
- 4 oz. Fire Roasted Salsa
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1 oz. Cream Cheese
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1 oz. Shredded Cheddar Cheese
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1 oz. Light Sour Cream
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½ oz. Grated Cotija Cheese
- ¼ oz. Cilantro
- 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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Calories480
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Carbohydrates33g
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Net Carbs28g
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Fat22g
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Protein39g
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Sodium1320mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Peeler
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 in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start the Vegetables
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Place carrots on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt. Spread into an even layer.Roast in hot oven, 5 minutes.While carrots roast, continue recipe. -
2 Add the Corn and Chicken
In a microwave-safe bowl, combine cream cheese and half the salsa (to taste; reserve remaining for garnish). Microwave uncovered until cream cheese is melted, 15-30 seconds.
Carefully remove from microwave and stir to combine. Set aside.Pat chicken dry. Season both sides with 1 tsp. olive oil and half the chile and cumin rub (reserve remaining for vegetables).After 5 minutes, carefully remove carrots from oven. Add corn and remaining chile and cumin rub. Stir to combine and push vegetables to one side of sheet. Sheet will be hot! Use a utensil.Place chicken on now-empty side of sheet and evenly top with cream cheese mixture (use less if spice-averse), then shredded cheese, pressing gently to adhere. Sheet will be hot! Use caution. -
3 Finish the Vegetables and Chicken
Roast in hot oven until carrots are tender and chicken reaches a minimum internal temperature of 165 degrees, 13-18 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove from oven. Stir sour cream into vegetables until combined. Sheet will be hot! Use a utensil.While vegetables and chicken roast, continue recipe. -
4 Prepare Cilantro and Finish Dish
Stem and coarsely chop cilantro.
To serve, top chicken with remaining salsa (to taste). Garnish vegetables with cilantro and grated cheese. Bon appétit!
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