Meal Kit
Cuban Chicken
with zucchini and red bell pepper
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
The Cubano, the Cuban sandwich that makes our bocas de agua every time we think of it, gets an amazing transformation here. Chicken is topped with pickles and cheese then roasted, and served with a buttery mustard sauce. This preparation deconstructs the sandwich, swaps proteins, and delivers deliciousness, in little time. Hasta luego, sandwich!
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 2 Zucchini
- 1 Red Bell Pepper
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1 oz. Shredded Swiss Cheese
- 4 Dill Pickle Slices
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⅗ oz. Butter
- 1 Tbsp. Grained Dijon Mustard
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2 tsp. Chicken Demi-Glace Concentrate
- 1 Tbsp. 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) BqB4m93m
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Calories500
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Carbohydrates14g
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Net Carbs10g
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Fat28g
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Protein46g
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Sodium1810mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
- 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 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2" slices.
Stem, seed, remove ribs, and cut red bell pepper into 1/2" dice.Coarsely chop pickle slices. Place pickles and cheese in a mixing bowl and combine. Set aside.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. -
2 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and sear until browned, 2-3 minutes per side.
Transfer chicken to prepared baking sheet and evenly top with pickle-cheese mixture.Roast in hot oven until cheese is melted and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Reserve pan; no need to wipe clean.While chicken roasts, cook vegetables. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add zucchini and red bell pepper to hot pan and stir occasionally until browned and tender, 4-5 minutes.Stir in chile and cumin rub and a pinch of salt and pepper and cook, 1 minute.Remove from burner. -
4 Make the Sauce
Return pan used to sear chicken to medium-high heat. Add 1/3 cup water, mustard and demi-glace and bring to a boil.
Cook until liquid is reduced slightly, 1-2 minutes.Remove from burner and swirl in butter. -
5 Finish the Dish
Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!
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