Smart Jalapeño Chicken Bake
with Roasted Green Beans and Carrots
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Ingredients: Chicken breast • Carrot • Green beans • Red onion • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Jalapeno • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
½ unit(s)
Jalapeño
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Carrot
170 g
Green Beans
1 unit(s)
Cream Cheese
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Red Onion
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then cut onion into 1/4-inch slices.
- Trim, then halve green beans.
- Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.
- Thinly slice half the jalapeño (use all for 4 servings) into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- To an unlined baking sheet, add onions, carrots, green beans and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to combine.
- Roast veggies in the middle of the oven for 12-14 min, stirring halfway, until tender-crisp
- Meanwhile, pat chicken dry with paper towels, then cut into bite-sized pieces.
- To a large bowl, add chicken, then Sprinkle Cream Sauce Spice Blend over top. Season with salt and pepper, then toss to coat.
- Heat a medium oven-proof pan (use a large oven-proof pan for 4 servings) over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 4-6 min, stirring occasionally, until golden and cooked through.**
- Add half the jalapeño. Stir to combine.
- Reduce heat to low.
- To the same pan, add cream cheese and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring often, until combined.
- Arrange chicken in a single layer in the pan. (NOTE: If you don't have an oven-proof pan, transfer chicken mixture to an 8x8-inch baking dish [use a 9x13-inch dish for 4 servings].)
- Sprinkle cheddar and some of the remanining jalapeños over top. (TIP: Like things spicy? Add more jalapeños!)
- Broil chicken bake in the top of the oven for 3-5 min, until cheese melts. (TIP: Keep an eye on cheese. so that it doesn't burn!)
- Divide chicken bake and roasted veggies between plates.
If you've opted to get chicken breast, prep and cook in the same way the recipe instructs you to prep and cook the turkey breast.**
