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Big Batch Mexican Chicken and Street Corn Gnocchi

Big Batch Mexican Chicken and Street Corn Gnocchi

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Allergens:

Wheat

•Egg

•Milk

The quantities provided above are averages only.

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

DifficultyEasy

Ingredients

serving amount

250 g

Ground Chicken

350 g

Gnocchi

(Contains: Wheat, Egg May contain traces of: Fish, Gluten, Milk, Mustard, Soy, Sulphites, Crustaceans)

227 g

Corn Kernels

1 unit(s)

Cream Cheese

(Contains: Milk)

½ cup

Feta Cheese, crumbled

(Contains: Milk)

8 g

Mexican Seasoning

(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)

7 g

Cilantro

2 unit(s)

Green Bell Pepper

1 unit(s)

Lime

2 unit(s)

Green Onion

1 unit(s)

Garlic, cloves

Not included in your delivery

3 tbsp

Oil*

⅓ tsp

Salt*

⅓ tsp

Pepper*

Nutrition Values

Calories1030 kcal

Fat49 g

Saturated Fat14 g

Carbohydrate116 g

Sugar19 g

Dietary Fiber12 g

Protein46 g

Cholesterol155 mg

Sodium1770 mg

Trans Fat0.4 g

Potassium2300 mg

Calcium200 mg

Iron5.5 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.

Cooking Steps

1

Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
Core, then cut pepper into 1-inch pieces.
Rough chop cilantro.
Thinly slice green onion.
Peel then mince or grate garlic.
Juice half the lime, cut remaining into wedges.

2

To an unlined baking sheet, add peppers, corn and, Mexican Seasoning, and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
Roast in the middle of the oven for 18-20 min, stirring halfway through, until tender.

3

In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
When the pan is hot, add the gnocchi. Cook, turning them often, 7-8 min, until golden-brown. (TIP: Don't crowd the pan; cook gnocchi in 2 batches for 4 servings, using 1 tbsp oil per batch.).

4

Meanwhile, heat a large pot over medium-heat.
When hot, add 1 tbsp (2 tbsp) oil, chicken, and garlic. Cook 4-5 min, breaking up chicken into smaller pieces, until no pink remains.** Season with salt and pepper.
Add cream cheese, 1/3 cup (2/3 cup) water, and veggies. Stir to combine.
Remove from heat, add lime juice and gnocchi. Season with salt and pepper. Stir to combine.

5

Divide gnocchi between bowls.
Top with crumbled feta, green onion, and cilantro.
Squeen lime wedge over top if you'd like.

Meal right image

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