Tomatillo Salsa Grilled Chicken with Elote Style Creamed Corn
easy prep & grill bag included
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
We've learned that doubling down on a good thing just brings you just 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
- 6 oz. Pepper and Onion Mix
- 5 oz. Corn Kernels
- 2 fl. oz. Tomatillo Salsa
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2 oz. Grated Parmesan
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2 oz. Sour Cream
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1 oz. Light Cream Cheese
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) 2PZVg4P9
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Calories490
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Carbohydrates26g
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Net Carbs24g
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Fat22g
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Protein53g
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Sodium1680mg
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 corn, pepper and onion mix, cream cheese, 1/4 tsp. salt, 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 salt and pepper and 1 tsp. olive oil.If using NY strip steak, follow same instructions. -
2 Grill the Meal
Place grill bag on hot grill and cook until pepper and onion mix is tender, 12-15 minutes.
Place chicken on hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove chicken to a plate and pour salsa (to taste) on chicken. Rest, 3 minutes.If using NY strip steak, place on hot grill and cook until steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Follow same instructions. -
3 Finish the Dish
Carefully, open grill bag and add 3/4 the Parmesan (reserve remaining for garnish). Gently mix.
If using ribeye, halve to serve.Plate dish as pictured on front card, garnishing vegetables with remaining Parmesan and chicken with sour cream. Bon appétit! -
4 For a Rainy Day...
If cooking indoors, thoroughly rinse any fresh produce and pat dry. Pat chicken dry and season both dies with a pinch of salt and pepper. 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 salsa. Tent with foil. While chicken cooks, place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add corn, pepper and onion mix, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender, 5-7 minutes. Remove from burner and stir in cream cheese, 3/4 the Parmesan, and 1 Tbsp. water. Follow same plating instructions. Bon appétit!
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