Meal Kit
Culinary Collection
Chicken in Poblano Cream Sauce
with roasted potatoes and corn salsa
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Rachel Post
Your all time favorite, chicken, is dressed up in a crispy coating and topped with a delicious and creamy sauce with a bit of heat to spice things up! Stick your fork in the chicken, then a roasted tater, with our delightful and flavorful corn salsa. Your tummy is in for a party.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Red Potatoes
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4 fl. oz. Cream Sauce Base
- 1 Poblano Pepper
- 3 oz. Roasted Red Peppers
- 3 oz. Corn Kernels
- 2 Green Onions
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¼ cup Panko Breadcrumbs
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½ oz. Grated Cotija Cheese
- 2 tsp. Chile and Cumin Rub
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) Wq4Al0O4
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Calories560
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Carbohydrates55g
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Net Carbs49g
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Fat22g
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Protein44g
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Sodium1510mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Medium 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 Potatoes
Cut potatoes into 1" chunks.
Place potato chunks on prepared baking sheet and toss with 1 tsp. olive oil and chile and cumin rub. Spread into a single layer.Roast in hot oven, 10 minutes.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Finely chop red peppers.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Stem poblano, seed, and mince. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Pat chicken dry and season both sides with a pinch of pepper. Place panko on a plate and spread into an even layer. Place chicken onto panko, pressing gently to adhere to one side. Rest, 10 minutes. -
3 Cook Chicken and Finish Potatoes
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan, panko-side down. Cook undisturbed until browned on one side, 2-3 minutes.
Remove from burner. Wipe pan clean and reserve.Carefully remove baking sheet from oven. Push potatoes to one side of sheet. Baking sheet will be hot! Use a utensil.Transfer chicken, panko-side up, to now-empty side of baking sheet.Roast in hot oven until potatoes are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken and potatoes roast, continue recipe. -
4 Make the Sauce
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add white portions of green onions and poblanos (to taste) to hot pan and stir occasionally until tender, 30-60 seconds.
Add 2 Tbsp. water and bring to a simmer.Once simmering, stir in a pinch of salt and pepper, cream base, and 1 Tbsp. water. Return to a simmer.Once simmering, stir occasionally, 1 minute.Remove from burner. -
5 Make Salsa and Finish Dish
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add corn to hot pan and stir occasionally until warmed through, 30-60 seconds.
Add red peppers and stir occasionally, 1 minute.Remove from burner. Transfer corn mixture to a mixing bowl. Add a pinch of salt and half the green portions of green onions (reserve remaining for garnish). Stir to combine.Plate dish as pictured on front of card, topping chicken with sauce and garnishing potatoes with salsa, remaining green portions of green onions, and cheese. Bon appétit!
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