Cheese-Topped Breaded Tex-Mex Chicken
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Cheese-Topped Breaded Tex-Mex Chicken

Cheese-Topped Breaded Tex-Mex Chicken

with with Roasted Sweet Potato and Corn Elote Jumble

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Chicken Breasts

1 tbsp

Tex-Mex Paste

(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

½ cup

Panko Breadcrumbs

(Contains Wheat)

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

1 unit(s)

Sweet Potato

113 g

Corn Kernels

½ cup

Monterey Jack Cheese, shredded

(Contains Milk)


Nutrition Values

Calories640 kcal
Fat26 g
Saturated Fat8 g
Carbohydrate50 g
Sugar9 g
Dietary Fiber6 g
Protein51 g
Cholesterol160 mg
Sodium1100 mg
Trans Fat0.5 g
Potassium1300 mg
Calcium250 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


  • Drain corn with a strainer.
  • Peel, then cut sweet potato into 1/2-inch pieces.
  • Add sweet potatoes, corm and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with half the Mexican Seasoning, salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.
  • Stir together mayo and Tex-Mex Paste in a small bowl.
  • Pat chicken dry with paper towels, then season with remaining Mexican Seasoning, salt and pepper.
  • Coat all over with half of the Tex-Mex mayo.
  • Working with one breast at a time, press into panko to coat completely.
  • Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden-brown, 3-4 min per side. (NOTE: We will finish the chicken in step 3.)
  • Transfer to a foil-lined baking sheet.
  • Once sweet potatoes and corn are finished roasting, turn the oven to broil.
  • Sprinkle with cheese. Broil in the middle of the oven, until cheese is golden-brown and chicken is cooked through, 4-6 min.**
  • Add green onions to the baking sheet with veggies, then toss to combine.
  • Divide veggies and chicken between plates.
  • Serve remaining Tex-Mex mayo on the side for dipping.