Southwest Chicken Sandwich with Guacamole and Red Potatoes
easy prep & grill bag included
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
Chef
David Padilla
We've learned that doubling down on a good thing just brings you that much more goodness and, dare we say, magic. Well, we've waved our wand and brought out the rabbit and the hat (not literally). Our new Fresh and Easy line is actually as straightforward as it sounds; fresh ingredients, easy assembly and instructions, with all the fantastic flavors you've come to expect. The only magic is what you bring; the love of making dinner for your friends and family.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cooked Red Potatoes
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2 Pretzel Buns
- 2 oz. Guacamole
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2 Cheddar Cheese Slices
- ½ oz. Baby Arugula
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½ oz. Crispy Jalapenos
- ½ tsp. Seasoned Salt Blend
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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Calories720
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Carbohydrates59g
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Net Carbs54g
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Fat29g
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Protein55g
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Sodium1710mg
Recipe Steps
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
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1 Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Place potatoes, seasoned salt, 1 tsp. olive oil, and a pinch of pepper in provided grill bag. Roll open end of bag to seal and gently shake to mix.Season chicken on both sides with a pinch of pepper and drizzle with 1 tsp. olive oil.If using steak or ribeye, follow same instructions. -
2 Grill the Meal
Place grill bag on hot grill and cook until potatoes are warmed through, 15-18 minutes.
Place chicken on hot grill. Grill until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove chicken from grill and top with cheese.If using steak, follow same instructions, cooking until chicken reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side. If using ribeye, follow same instructions, cooking until ribeye reaches a minimum internal temperature of 145 degrees, 4-6 minutes.Place buns on grill, cut side down, and toast, 30-60 seconds. -
3 Finish the Dish
Carefully, open grill bag and scoop out potatoes.
If using ribeye, halve to serve.Plate dish as pictured on front of card, topping bottom bun with guacamole, crispy jalapeños (to taste), chicken, arugula, and top bun. Bon appétit! -
4 For a Rainy Day...
If cooking indoors, preheat oven to 400 degrees. Prepare a baking sheet with foil and cooking spray. Place potatoes, seasoned salt, 1 tsp. olive oil, and a pinch of pepper on prepared baking sheet. Spread into a single layer and roast in hot oven until warmed through, 15-18 minutes. While potatoes roast, place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and top with cheese. Place buns in hot pan, cut side down, and toast, 1-2 minutes. Follow same instructions for plating.
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