Oven-Ready
Cajun-Style Red Pepper-Crusted Chicken
with corn and potato hash
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Eggs
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Under %{max_calories} calories
Chef
Maija Barnes
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 16 oz. Cooked Diced Red Potatoes
- 5 oz. Corn Kernels
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4 fl. oz. Remoulade
- 4 oz. Mixed Diced Peppers
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2 oz. Shredded Mozzarella
- 1½ oz. Crispy Bell Pepper
- 2 tsp. Cajun Seasoning
- ½ tsp. Garlic Salt
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) Wq4Zk434
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Calories560
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Carbohydrates42g
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Net Carbs36g
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Fat27g
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Protein38g
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Sodium1510mg
Recipe Steps
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 breasts, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start the Hash
Drain potatoes and pat dry.
In one provided tray, combine potatoes, diced peppers, 2 tsp. olive oil, garlic salt, and a pinch of salt and pepper.Bake uncovered in hot oven, 15 minutes.While hash bakes, continue recipe. -
2 Prepare Chicken and Add Corn
Coarsely crush crispy peppers.
Pat chicken dry and season both sides with Cajun seasoning (use less if spice-averse). Place chicken in second provided tray. Top one side of chicken with crispy peppers, pressing gently to adhere.After 15 minutes, carefully remove tray hash from oven.Stir corn into hash and top evenly with cheese. -
3 Bake the Meal
Bake both trays again uncovered in hot oven until cheese is melted and chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove from oven.To serve, top chicken with remoulade. Bon appétit!
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