Meal Kit
Mesquite Chicken
with loaded potato wedges
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
Chef
David Padilla
Mesquite is a tree species native to Mexico and the American Southwest. When smoked, the wood imparts a distinctive sweetness and aroma to foods. Capture that essence with this spiced chicken breast served alongside “loaded” potato wedges. The resulting flavors are a meal that'll definitely light your fire.
In Your Box (serves 2)
- 2 Russet Potatoes
- 13 oz. Boneless Skinless Chicken Breasts
- 4 oz. Cremini Mushrooms
- 4 oz. Grape Tomatoes
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2 oz. Shredded Cheddar-Jack Cheese
- 1½ oz. BBQ Sauce
- 2 Green Onions
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1 oz. Sour Cream
- 1½ Tbsp. Mesquite 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.
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Nutrition (per serving) oOAQEbOy
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Calories660
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Carbohydrates53g
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Net Carbs49g
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Fat28g
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Protein51g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 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 1/4" wedges.
Place potato wedges on prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of salt and pepper. Massage oil and seasoning into potatoes.Spread into a single layer on one half of baking sheet. Bake in hot oven until lightly browned, 15 minutes.Remove from oven. Potatoes will finish cooking in a later step.While potato wedges roasts, prepare ingredients. -
2 Prepare the Ingredients
Quarter mushrooms.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Halve tomatoes.Pat chicken breasts dry, and season both sides with 1 Tbsp. mesquite seasoning (reserve remaining for mushrooms). -
3 Cook Chicken and Finish Potatoes
Carefully, flip hot potato wedges on baking sheet. Place chicken on empty half of baking sheet.
Roast until chicken reaches a minimum internal temperature of 165 degrees and potato wedges are golden brown, 17-20 minutes.While chicken and wedges roast, cook mushrooms. -
4 Cook the Mushrooms
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add mushrooms and white portions of green onions to hot pan. Stir occasionally until mushrooms are browned, 5-7 minutes.Season with remaining mesquite seasoning and remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing potato wedges with cheese, mushrooms, tomatoes, sour cream, and green portions of green onions. Slice chicken if desired and brush or drizzle with BBQ sauce. Bon appétit!
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