Citrusy Tex-Mex Chicken
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Citrusy Tex-Mex Chicken

Citrusy Tex-Mex Chicken

with Spiced Veggie Jumble & Lime Crema

Juicy pork tenderloin loves a little something sweet, and sweetness pairs beautifully with a little spicy heat! Lucky you—tonight’s dinner has it all. Succulent pork is seasoned with our Southwest Spice Blend, seared, then roasted to perfection beside a colorful array of sweet potatoes, green bell pepper, and red onion. Top the pork with a citrusy Tex-Mex sauce made with fresh orange and lime juice, and drizzle your plate with cool, tangy lime crema just before serving. Cheers to perfect pairings!

Calorie Smart
Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit

Sweet Potatoes

1 unit

Red Onion

1 unit

Green Bell Pepper

1 unit


1 unit


1 tablespoon

Southwest Spice Blend

3 tablespoon

Sour Cream

(Contains Milk)

10 ounce

Chicken Cutlets

1 unit

Tex-Mex Paste

Not included in your delivery



2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories490 kcal
Fat21 g
Saturated Fat8 g
Carbohydrate44 g
Sugar18 g
Dietary Fiber8 g
Protein37 g
Cholesterol135 mg
Sodium640 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.


Baking Sheet
Paper Towel
Large Pan
Aluminum Foil
Small Bowl



• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. Halve, peel, and slice onion into ½-inch-thick wedges. Halve, core, and thinly slice bell pepper into strips. Zest and quarter lime. Halve orange.

Roast Veggies

• Toss sweet potato, onion, and bell pepper on a baking sheet with a drizzle of oil, half the Southwest Spice Blend (you’ll use the rest in the next step), and a big pinch of salt and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

Cook Pork

• Meanwhile, pat pork dry with paper towels; season all over with remaining Southwest Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to a second baking sheet. Wipe out pan. • Roast pork on middle rack until cooked through, 12-15 minutes. Transfer to a cutting board.

Swap in chicken for pork. Cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board; tent with foil to keep warm. (Skip roasting chicken!)

Make Crema

• While pork and veggies roast, in a small bowl, combine sour cream, a squeeze of lime juice, and a pinch of lime zest. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Make Tex-Mex Sauce

• About 5 minutes before pork and veggies are done, heat pan used for pork over medium-high heat. Stir in half the Tex-Mex paste (all for 4 servings), juice from orange halves, and a squeeze of lime juice. Bring to a simmer and cook until sauce has thickened, 1-2 minutes. • Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted and combined.

Finish & Serve

• Slice pork crosswise. • Divide pork and veggie jumble between plates. Spoon Tex-Mex sauce over pork. Drizzle crema over everything and serve with any remaining lime wedges on the side.

Slice chicken crosswise.

Chicken is fully cooked when internal temperature reaches 165°.