Express
Premium
Speedy Tex-Mex Chicken Platter
with bean and corn salad
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Eggs
- 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 Cutlet
- 16 oz. Cooked White Rice
- 1 Avocado
- 8 oz. Black Beans
- 5 oz. Frozen Corn
- 4 oz. Fire Roasted Salsa
- 3 fl. oz. Buttermilk Ranch Dressing
- 1 oz. Red Pepper Pesto
- 4 tsp. Chicken Broth Concentrate
- 2 Green Onions
- 2 tsp. Fiesta Seasoning
- ¼ fl. oz. Hot Sauce
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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Calories640
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Carbohydrates52g
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Net Carbs45g
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Fat29g
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Protein38g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Colander/Strainer
- 1 Heat-Safe Mixing Bowl
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 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
Drain and rinse beans in a colander/strainer.
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Slice into 1/2" slices.Trim and thinly slice green onions, keeping white and green portions separate.Pat chicken dry and season both sides with fiesta seasoning and 1/4 tsp. salt. -
2 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 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. -
3 Cook Vegetables and Assemble Salad
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add corn, white portions of green onions, and 1/4 tsp. salt to hot pan. Stir occasionally until corn is heated through and green onions are fragrant, 2-3 minutes.Stir in beans until combined and heated through, 20-30 seconds.Remove from burner. Transfer to a heat-safe mixing bowl. Add salsa (to taste) and stir to combine.While vegetables cook, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Place rice and chicken base in a microwave-safe bowl. Stir to combine. Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Stir in pesto and fluff rice with a fork.Plate dish as pictured on front of card, topping rice with salad (alternatively, serve on the side and add to taste, if desired) and avocado. Garnish chicken with hot sauce (to taste) and dressing. Slice chicken, if desired. Garnish dish with green portions of green onions. Bon appétit!
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