Cheesy Tex-Mex Organic Chicken
with Roasted Sweet Potatoes and Corn- Wheat
- Milk
- Egg
- Mustard
- Soy
- Wheat
- Gluten
- May contain traces of allergens
- Sulphites
- Tree nuts
- Fish
- Egg
- Sesame
- Mustard
- Soy
- Crustaceans
- Milk
- Triticale
- Peanuts
Ingredients: Organic chicken breast • Sweet potato • Thaw-friendly corn (corn, modified vinegar) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Monterey Jack cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.
Ingredients
2 unit(s)
Organic Chicken Breast
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
1 unit(s)
Sweet Potato
113 g
Corn Kernels
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
4 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May be present: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
8 g
Mexican Seasoning
(May be present: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
2 unit(s)
Green Onion
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then cut sweet potato into 1/2-inch pieces.
- To an unlined baking sheet, add sweet potatoes, corn and 1 tbsp (2 tbsp) oil. Season with half the Mexican Seasoning, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-18 min, flipping halfway through, until tender and golden.
- Meanwhile, to a shallow dish, add panko.
- Pat chicken dry with paper towels, then season with remaining Mexican Seasoning, salt and pepper.
- Coat chicken all over with half the chipotle sauce.
- Working with one chicken breast at a time, press into panko to coat completely.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 1-2 min per side, until golden. (NOTE: Chicken will finish cooking in step 3.)
- Transfer chicken to another parchment-lined baking sheet.
- Sprinkle cheese over chicken. Roast in the bottom of the oven for 8-10 min, until cooked through.**
- Meanwhile, thinly slice green onions.
- Add green onions to the baking sheet with veggies, then toss to combine.
- Divide veggies and chicken between plates.
- Serve remaining chipotle sauce on the side for dipping.
