Oven-Ready
Smoky and Cheesy Chicken Cutlet
with paella-style rice
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Protein-Packed
Chef
Maija Barnes
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 16 oz. Cooked White Rice
- 5 fl. oz. Enchilada Sauce
- 5 oz. Peas
- 5 oz. Diced Carrots
- 2 oz. Shredded Quesadilla Cheese
- 2 tsp. Adobo Seasoning
- ¼ oz. Cilantro
- 2 tsp. Taco Seasoning
- ½ tsp. Smoked Paprika
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)
-
Calories430
-
Carbohydrates41g
-
Net Carbs36g
-
Fat10g
-
Protein38g
-
Sodium1910mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
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 Start the Carrots and Chicken
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.
In one provided tray combine carrots, 1 Tbsp. water, and 1 tsp. olive oil.Pat chicken dry and season all over with 1/4 tsp. salt and taco seasoning. Place chicken in second provided tray.Bake both trays uncovered in hot oven until carrots are tender and chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner. -
2 Add the Rice and Topping
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Carefully remove trays from oven.Add peas, rice, adobo seasoning, paprika, and 1/2 tsp. salt to tray with carrots and stir to combine. Tray will be hot! Use a utensil.Top chicken with enchilada sauce and cheese. -
3 Bake the Meal
Bake both trays uncovered in hot oven until cheese is melted and rice is heated through, 10-12 minutes.
Carefully remove trays from oven.While meal bakes, stem cilantro and tear leaves.To serve, garnish chicken with cilantro. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.