Southwest Chipotle Chicken Meal Kit

  • Southwest Chipotle Chicken
  • Southwest Chipotle Chicken
  • Southwest Chipotle Chicken
  • Southwest Chipotle Chicken
  • Southwest Chipotle Chicken

This product is currently sold out.

  • Description
  • Nutrition Facts
  • Pan-seared chicken breast fillets simmered in a Southwestern-style sauce made with smoked Jalapeño, fire roasted tomatoes, and hints of lime and cilantro. Served with Spanish rice and fresh green beans.

    Cook time

    15 minutes

    Master Chef

    Jaime Alderete

    Servings

    2 servings

    Net weight

    34.8 oz (2.18 LBS) 0.99 kg

  • Marinated Chicken Breast Fillets
  • Southwest Chipotle Sauce
  • Microwavable Spanish Rice
  • Cut, Washed Green Beans
  • Olive Oil

5 Simple Ingredients

15 Minutes From Kit To Your Table

Step-by-Step

  • 1
    1
    Cook Veggies

    Preheat oven to 170°F. Next, heat large skillet over MEDIUM-HIGH and pour ½ of olive oil into skillet. Add vegetables and sauté for 2-3 minutes, stirring occasionally.

  • 2
    2
    Set Veggies Aside

    Add ⅓ cup of water to skillet, cover with lid, and let vegetables steam for 3-4 minutes or until tender. Divide vegetables onto plates, season with salt and pepper to taste, and place plates in oven to keep warm. Discard remaining water from skillet before moving to Step 3.

  • 3
    3
    Cook Meat

    Heat skillet over MEDIUM-HIGH for 1-2 minutes and add remaining olive oil. Add chicken to skillet and cook for 2-3 minutes on each side or until cooked thoroughly.

  • 4
    4
    Heat Rice

    While chicken is cooking, poke one small hole in center of rice pouch and microwave on HIGH for 2-3 minutes. CAUTION: Pouch will be hot.

  • 5
    5
    Sauce It Up

    Once chicken is cooked thoroughly, reduce heat to LOW, and pour sauce into skillet. Bring sauce to low simmer for approximately 1 minute and turn chicken to coat it with sauce.

  • 6
    6
    Finish Plating and Serve

    Carefully remove plates from oven and portion rice onto plates with vegetables. Then portion chicken onto plates and cover with remaining sauce from skillet. CAUTION: Plates will be hot. Handle with oven mitt.

To Cook You Need

  • Large Skillet with Lid
  • Tongs
  • Scissors
  • Oven Mitt

Created By

Jaime Alderete

Executive Chef

At the age of 18 Chef Jaime began his restaurant career by working as a busser at a local restaurant. Through hard work and perseverance he worked his way up and his culinary talents and impeccable palate were quickly realized, when he started working in the pantry preparing salads. With great guidance and training from top chefs between San Francisco and Sacramento he was soon able to run his own kitchen and eventually open his own restaurant and in July of 1999 he was able to make his lifelong dream a reality with his wife Edwarda by his side when they opened Verona’s Cucina Italiana in Modesto, California. “To me there is no greater personal satisfaction than watching a patron enjoy something that I have created from scratch,” states Chef Jaime. All of Chef Jaime’s recipes are made with great care and attention to detail that stem from his personal passion for creating innovative and unique dishes.

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