Crispy Pepper Jack Chicken
Includes recyclable aluminum tray
- Milk
- Wheat
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!
Ingredients
½ cup
Pepper Jack Cheese
(Contains: Milk)
1 tablespoon
Fajita Spice Blend
1 unit
Lime
10 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
6 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Microwavable Rice
1 unit
Corn
1 unit
Oven-Ready Tray
Not included in your delivery
Salt
Pepper
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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.
• Divide chicken and rice between plates. Drizzle with remaining smoky red pepper crema and serve with remaining lime wedges.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty chicken, especially the crispy pepper jack topping and smoky red pepper crema. Some found the rice bland.
- Ease of prep: Customers raved about how quick and easy this meal was to prepare, with minimal cleanup thanks to the included tray 🎉.
- Suggestions: Consider adding a vegetable side or salad for a more complete meal. Some suggested charring the corn for extra flavor.
- Portions: A few mentioned wanting larger portions, especially for the chicken and corn.
- Texture: The panko crust was praised for its crispiness, though some found the microwave rice a bit dry or mushy.
