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Cuban Grilled Chicken
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Cuban Grilled Chicken

Cuban Grilled Chicken

with Lime Butter Corn

Fire up the grill for a taste of Havana! Cuban spiced grilled chicken gets paired with lime butter-basted corn and a creamy sweet potato salad! The heat of the summer is upon us!

Allergens:
Egg
Mustard
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Chicken Breasts

2 unit

Corn on the Cob

340 g

Sweet Potato

1 unit

Lime

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Smoked Paprika-Garlic Blend

2 unit

Green Onion

7 g

Cilantro

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories690 kcal
Fat32 g
Saturated Fat11 g
Carbohydrate58 g
Sugar11 g
Dietary Fiber10 g
Protein45 g
Cholesterol165 mg
Sodium580 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.

Utensils

Large Pot
Peeler
Measuring Spoons
Zester
Small Bowl
Large Bowl
Paper Towel
Colander

Instructions

Cook sweet potatoes
1

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 425°F over medium heat. 

Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature Peel, then cut sweet potatoes into 1-inch pieces. Combine sweet potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.

Prep
2

While sweet potatoes cook, husk corn, then halve crosswise. Roughly chop cilantro. Thinly slice green onions. Zest, then juice half the lime. Cut remaining lime into wedges. Stir together lime zest, 1/4 tsp salt and 2 tbsp room temperature butter (dbl both for 4 ppl) in a small bowl.

Grill chicken
3

Pat chicken dry with paper towels. Toss chicken with Smoked Paprika-Garlic Blend and 1/2 tbsp oil (dbl for 4ppl) in a large bowl. Add chicken to grill, close lid and grill until cooked through, 5-7 min per side.**

Grill corn
4

While chicken cooks, add corn to grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min.

Make sweet potato salad
5

When sweet potatoes are fork-tender, drain and return them to the same pot (from step 1), off heat. Add green onions, lime juice, mayo and half the cilantro. Season with salt and pepper, then gently stir to coat.

Finish and serve
6

Thinly slice chicken. Divide chicken, sweet potato salad and corn between plates. Spread lime butter onto corn, then sprinkle with remaining cilantro. Squeeze over a lime wedge, if desired.