Express

Crispy Pepper-Crusted Chicken

with zesty potatoes and peppers

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Over 30g protein

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In Your Box (serves 4)

  • 24 oz. Red Potatoes
  • 20 oz. Boneless Skinless Chicken Breast Cutlet
  • 8 oz. Pepper and Onion Mix
  • 1 Lime
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    1.26 oz. Mayonnaise
  • 4 Green Onions
  • ½ oz. Crispy Bell Pepper
  • Info
    ½ oz. Cotija Cheese
  • 2 tsp. Taco 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.

  • Nutrition (per serving)

  • Calories
    490
  • Carbohydrates
    46g
  • Net Carbs
    41g
  • Fat
    21g
  • Protein
    35g
  • Sodium
    1120mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Microwave-Safe Bowl
  • 2 Large Non-Stick Pans

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

  • If using top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 3-4 minutes per side.

  1. 1

    Prepare Ingredients and Make Lime Aioli

    Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 6-8 minutes.

    While potatoes microwave, halve lime. Cut one half into wedges and juice the other half.

    In a mixing bowl, combine 1 Tbsp. lime juice and mayonnaise. Set aside.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Carefully remove potatoes from microwave and transfer to a separate cutting board. Using the flat side of an object (like a drinking glass), press down gently to smash each potato until 1/2" thick. Potatoes will be hot! Use caution.

  2. 2

    Prepare the Chicken

    Pat chicken dry and season both sides with 1/2 tsp. salt and a pinch of pepper.

    Finely crush crispy peppers. On a plate, combine panko and crushed peppers and spread into an even layer.

    Place chicken onto panko mixture, pressing gently to adhere to one side.

  3. 3

    Cook the Chicken

    Place a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil.

    Add chicken, panko-side down first, to hot pan and cook undisturbed until browned, 2-3 minutes.

    Reduce heat to medium. Flip chicken and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.

    Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner. Remove from burner.

    While chicken cooks, continue recipe.

  4. 4

    Cook Vegetables and Finish Dish

    Place another large non-stick pan over medium heat and add 1 tsp. olive oil.

    Add white portions of green onions, pepper and onion mix, and a pinch of salt to hot pan. Stir occasionally until vegetables are tender, 2-3 minutes.

    Add 1 tsp. olive oil, smashed potatoes, and taco seasoning. Stir occasionally until combined and potatoes are browned, 5-8 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, topping vegetables with lime aioli, cheese, and green portions of green onions. Squeeze lime wedges over dish to taste. Bon appétit!

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