Meal Kit
Tex-Mex-Style Guacamole Chicken
with cotija broccoli
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Laura Alpern
We won't tell your go-to taco spot you had dinner with us this Tuesday. Your spice tolerance is safe with us.
In Your Box (serves 2)
- 12 oz. Broccoli Florets
- 12 oz. Boneless Skinless Chicken Breasts
- 2 oz. Pico de Gallo Guacamole
- 1 oz. Tortilla Strips
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2 Pepperjack Cheese Slices
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½ oz. Grated Cotija Cheese
- 1 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.
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Nutrition (per serving) Vqm2AJO7
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Calories530
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Carbohydrates24g
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Net Carbs17g
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Fat28g
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Protein48g
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Sodium1430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Oven-Safe Non-Stick Pan
- 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
Customize It Instructions
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If using pork chops, follow same instructions as chicken in Step 1, cooking until browned and chops reach minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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If using NY strip steaks, follow same instructions as chicken in Step 1, cooking until steaks reach desired doneness, or 7-10 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 Start the Chicken
Pat chicken dry, and season both sides with taco seasoning.
Place a medium oven-safe non-stick pan over medium heat and add 1 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.While chicken cooks, continue recipe. -
2 Prepare the Broccoli
Cut broccoli into bite-size pieces.
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3 Cook the Broccoli
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.
Uncover and stir occasionally until tender, 2-3 minutes.Stir in 1/4 tsp. salt and 1/4 tsp. pepper.Remove from burner. -
4 Finish the Chicken
Place sliced cheese over each chicken breast. Broil under hot broiler until cheese is melted and lightly browned, 1-2 minutes.
Carefully remove from broiler.Don't text and broil! Keep an eye on oven as chicken may burn easily under broiler. Pan handle will be hot! Use an oven mitt. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with guacamole and tortilla strips. Garnish broccoli with cotija. Bon appétit!
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