Meal Kit
Chicken Breast with Cilantro Butter
and red pepper Mexican street corn
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Patrick Le Beau
Take a trip south of the border without leaving your kitchen. A simple yet delectable pan-seared chicken breast is bathed in a supple, spicy cilantro butter. Corn and red bell pepper are topped with cheese, more cilantro, and sour cream, becoming the perfect complement to the chicken. The cheapest Mexican vacation possible, but you'll find yourself returning to your special vacation spot again and again. Tip: To keep corn kernels from making a mess, place the ear of corn in a bowl and holding vertically. Cut downward, rotating corn as you go, so kernels end up in the bowl instead of scattered on your counter.
In Your Box (serves 2)
- 1 Ear of Corn
- 13 oz. Boneless Skinless Chicken Breasts
- 1 Red Bell Pepper
- 1 Lime
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2 oz. Sour Cream
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1 oz. Butter
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1 oz. Grated Cotija Cheese
- ½ oz. Cilantro
- 1 tsp. Cajun Seasoning
- ¼ tsp. Red Pepper Flakes
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) QPG7gNPE
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Calories530
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Carbohydrates15g
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Net Carbs12g
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Fat34g
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Protein43g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 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 pork chops or sirloin steaks, follow same instructions as chicken in Steps 1 and 3, cooking until proteins reach minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1/4" dice.
Peel husk off corn and carefully remove kernels from cob.Halve lime. Cut one half into wedges and juice the other half.Coarsely chop cilantro (no need to stem).Pat chicken dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Make the Chili-Cilantro Butter
In a mixing bowl, combine butter, half the cilantro (reserve remaining for vegetables), and red pepper flakes (to taste) until smooth. Set aside.
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3 Cook the Chicken
Place a medium 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, 5-7 minutes per side.
Transfer chicken to a plate. Squeeze one lime wedge over each breast. You may have wedges left over.While chicken cooks, cook vegetables. -
4 Cook the Vegetables
Place another medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add red bell pepper and a pinch of salt to hot pan and cook undisturbed until starting to soften, 2-3 minutes.
Add corn and stir occasionally until vegetables are tender, 2-3 minutes.Add seasoning blend and 2 Tbsp. water. Stir constantly to combine, 30 seconds.Remove from burner. Stir in sour cream, remaining cilantro, and 1 Tbsp. lime juice. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with chili-cilantro butter, and garnishing vegetables with cheese. Bon appétit!
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