Meal Kit
Tex-Mex-Spiced Chicken
and mashed sweet potatoes with toasted pepitas
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Over 30g protein
- Paleo-Friendly
Chef
Laura Alpern
Curious about the Paleo-Friendly diet? Our Paleo-Friendly meals feature lean proteins and fresh produce. They do not contain refined sugar, dairy products, canola or seed oils, high-fructose corn syrup, processed meats (like bacon, prosciutto or salami), grains, legumes, or peanuts. “Why might that be?” you ask. Paleo-Friendly diets are based on eating habits from the Paleolithic era. These meals contain simple ingredients while maintaining flavors you know and love. Try these simple, yet satisfying meals.
In Your Box (serves 2)
- 18 oz. Sweet Potato
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Roma Tomato
- 1 oz. Pepitas
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½ oz. Ghee
- 2 Green Onions
- ¼ oz. Cilantro
- ¼ fl. oz. Hot Sauce
- 1 tsp. Fajita Seasoning
- ½ tsp. Seasoned Salt Blend
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) 8O7WV0OD
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Calories630
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Carbohydrates58g
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Net Carbs48g
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Fat25g
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Protein44g
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Sodium1810mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 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 filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 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.
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1 Cook Potatoes and Prepare Ingredients
Peel sweet potatoes and cut into 2" pieces.
Bring a medium pot with sweet potatoes covered by water to a boil.Once boiling, cook until fork-tender, 15-20 minutes.Remove from burner. Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot.While sweet potatoes cook, core tomato and cut into 1/4" dice.Stem and coarsely chop cilantro.Trim and thinly slice green onions, keeping white and green portions separate. -
2 Toast the Pepitas
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add pepitas, a pinch of fajita seasoning (reserve remaining for chicken), and a pinch of salt and pepper to hot pan. Stir occasionally until toasted, 1-2 minutes.Remove from burner. Transfer pepitas to a plate and set aside. Wipe pan clean and reserve. -
3 Cook the Chicken
Pat chicken dry and season both sides with remaining fajita seasoning and 1/4 tsp. salt.
Return pan used to toast pepitas to 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.Remove from burner. -
4 Mash the Sweet Potatoes
Add a pinch of salt, ghee, and seasoned salt to pot with sweet potatoes and mash until combined and smooth.
If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover to keep warm. -
5 Make Salsa and Finish Dish
In a mixing bowl, combine tomatoes, cilantro, white portions of green onions, hot sauce (to taste), and a pinch of salt. Set aside.
Plate dish as pictured on front of card, topping mashed sweet potatoes with toasted pepitas and green portions of green onions. Garnish chicken with salsa (to taste). Bon appétit!
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