Tex-Mex-Style Guacamole Chicken Cutlet

with potato and corn hash

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Over 30g protein

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In Your Box (serves 4)

  • 24 oz. Red Potatoes
  • 20 oz. Boneless Skinless Chicken Breast Cutlet
  • 5 oz. Corn Kernels
  • 4 oz. Pico de Gallo Guacamole
  • Info
    2 oz. Chipotle Crema
  • Info
    4 Pepperjack Cheese Slices
  • 1 oz. Tortilla Strips
  • Info
    ½ oz. Grated Cotija Cheese
  • 1 tsp. Potato Spice Seasoning
  • 2 tsp. Taco Seasoning
Contains: FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information

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)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Microwave-Safe Bowl
  • 2 Large Non-Stick Pans

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
  1. 1

    Start the Hash

    Cut potatoes into 1" dice.

    Place potatoes and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel and microwave until tender, 6-8 minutes.

    Carefully remove from microwave and drain any excess liquid.

    Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add potatoes to hot pan and stir occasionally until browned, 6-8 minutes.

    While potatoes cook, continue recipe.

  2. 2

    Cook the Chicken

    Pat chicken dry and season all over with taco seasoning and a pinch of salt.

    Place another large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and 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.

    Top chicken evenly with sliced cheese. Cover pan and let melt, 1-2 minutes.

  3. 3

    Finish the Hash

    Add corn, 1 Tbsp. water, potato seasoning, and a pinch of salt and pepper to hot pan with potatoes.

    Stir occasionally until heated through, 1-2 minutes.

    Remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with guacamole and tortilla strips. Garnish potato mixture with crema and cotija. Bon appétit!

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