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Cajun Chicken and White Cheddar Grits with Mushrooms and Grape Tomatoes
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
Chef
David Padilla
Cajun and grits just sound correct together and this meal delivers correctness by the boatload. (A boatload lazily drifting down the Mississippi, chewing on a piece of straw and looking at the sky… sorry, this meal description turned into a Mark Twain novel.) Spiced chicken and mushrooms sit on a bed of cheesy and buttery grits. Cajun + grits = deliciousness.
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 6 oz. Cremini Mushrooms
- 4 oz. Grape Tomatoes
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3 oz. Shredded White Cheddar Cheese
- ½ cup Instant Grits
- 2 Green Onions
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⅗ oz. Butter
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2 tsp. Chicken Demi-Glace Concentrate
- 1 tsp. Cajun Seasoning
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) 4P6Jw9PY
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Calories640
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Carbohydrates41g
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Net Carbs37g
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Fat30g
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Protein52g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Large Non-Stick Pan
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
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1 Start the Topping
Pat diced chicken dry.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until chicken browns, 3-4 minutes.Remove from burner. Chicken will finish cooking in a later step.While chicken cooks, prepare ingredients.If using ground beef, follow same instructions, seasoning with 1/4 tsp. salt and a pinch of pepper, adding no olive oil, and breaking up meat until no pink remains, 4-6 minutes. If using ground pork, following same instructions and seasoning as ground beef, breaking up meat until no pink remains, 5-7 minutes. If using shrimp, pat dry, season with a pinch of salt and pepper, and skip remaining instructions for this step. -
2 Prepare the Ingredients
Bring 2 cups water to a boil in a small pot over medium-high heat.
Cut mushrooms into 1/4" slices.Trim and thinly slice green onions. -
3 Finish the Topping
Return pan with chicken to medium-high heat and add mushrooms, green onions (reserve a pinch for garnish), tomatoes, and seasoning blend to hot pan. Cook, breaking up tomatoes with a spoon, until mushrooms are softened and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.
Add demi-glace and 1/4 cup water and bring to a simmer. Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.Remove from burner.If using shrimp, add with mushrooms and tomatoes and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. -
4 Make Grits and Finish Dish
Once water is boiling in small pot, stir in grits and 1/2 tsp. salt. Reduce heat to low and stir constantly until grits are smooth, 3-4 minutes.
Remove from burner and stir in cheese, butter, and a pinch of pepper.Plate dish as pictured on front of card, topping grits with chicken and vegetables and garnishing with reserved green onions. Bon appétit!
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