Crispy Pepper Jack Chicken

Name: Crispy Pepper Jack Chicken Includes recyclable aluminum tray
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: ½ cup Pepper Jack Cheese; 1 tablespoon Fajita Spice Blend; 1 unit Lime; 10 ounce Chicken Cutlets; ¼ cup Panko Breadcrumbs; 6 tablespoon Smoky Red Pepper Crema; 1 unit Microwavable Rice; 1 unit Corn; 1 unit Oven-Ready Trays; Salt; Pepper; Butter

Includes recyclable aluminum tray

Recipe Development TeamPublished on April 21, 2025

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With just five minutes of prep, you’ll have 30 minutes of “me” time while dinner bakes! Juicy pepper jack panko-crusted chicken is served with fluffy fajita-spiced rice tossed with sweet corn, butter, and fresh lime. Finish the plates with a generous drizzle of smoky red pepper crema, and enjoy dinner knowing there’s practically no cleanup!

Tags:

Easy Prep

•New

Allergens:

Milk

•Gluten

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

½ cup

Pepper Jack Cheese

(Contains: Milk)

1 tablespoon

Fajita Spice Blend

1 unit

Lime

10 ounce

Chicken Cutlets

¼ cup

Panko Breadcrumbs

(Contains: Gluten)

6 tablespoon

Smoky Red Pepper Crema

(Contains: Milk)

1 unit

Microwavable Rice

1 unit

Corn

1 unit

Oven-Ready Trays

Not included in your delivery

Salt

Pepper

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories750 kcal

Fat33 g

Saturated Fat19 g

Carbohydrate64 g

Sugar5 g

Dietary Fiber2 g

Protein45 g

Cholesterol190 mg

Sodium510 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

•Small Bowl

•Medium Bowl

•Plastic Wrap

•Paper Towel

•Strainer

Instructions

• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • In a small bowl, reserve half of one packet smoky red pepper crema (whole packet for 4 servings). (Save remaining crema for serving.) • Place 1 TBSP butter (2 TBSP for 4) in a medium microwave- safe bowl; microwave until melted, 30 seconds. Stir in panko, pepper jack, half the Fajita Spice Blend, salt, and pepper. • Quarter lime.

• Pat chicken* dry with paper towels and place in oven-ready tray; season all over with salt and pepper. (For 4 servings, divide between two trays.) • Brush a thin layer of reserved smoky red pepper crema over tops of chicken; mound with panko mixture, pressing to adhere (no need to coat undersides!). Wash out bowl. • Transfer tray to middle rack (be sure your oven has preheated!). Roast until topping is crisp and chicken is cooked through, 15-20 minutes. (For 4, roast two trays side by side on middle rack.)

• When chicken has 5 minutes remaining, drain corn and add to bowl used for panko. • Massage rice in package to separate grains and add to bowl with corn. Season with remaining Fajita Spice Blend, 2 TBSP water (4 TBSP for 4 servings), salt, and pepper. Cover tightly with plastic wrap and microwave until warmed through, 1-2 minutes. Let rest 1 minute. • Carefully uncover bowl; stir in 1 TBSP butter (2 TBSP for 4) and a squeeze of lime juice. Taste and season with salt and pepper if desired.