Cuban-Spiced Chicken & Creamy Gravy
plus Roasted Chipotle-Lime Green Beans & Carrots
- Milk
Citrusy and smoky with a touch of heat, our Cuban blend of spices brings a tropical flair to tender pork filets. A rich shallot gravy adds major flavor to the pork while a colorful side of chipotle and garlic roasted broccoli and carrots brings balance to this flavorful, satisfying meal.
Ingredients
6 ounce
Carrots
1 unit
Lime
1 teaspoon
Chipotle Powder
1 teaspoon
Garlic Powder
1 unit
Chicken Stock Concentrate
6 ounce
Green Beans
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Shallot
12 ounce
Chicken Cutlets
8 ounce
Broccoli
Not included in your delivery
1 tablespoon
Cuban Spice Blend
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Halve, peel, and finely chop shallot. Quarter lime. • Toss broccoli and carrots on a baking sheet with a large drizzle of oil, half the garlic powder (all for 4 servings), salt, pepper, and as much chipotle powder as you like (we used 1⁄4 tsp; 1⁄2 tsp for 4). • Roast on top rack until browned and tender, 12-15 minutes.
• While veggies roast, pat pork dry with paper towels and season all over with half the Cuban Spice Blend (all for 4 servings). • Heat a large drizzle of oil in a large pan over medium- high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly. • Turn off heat; transfer to a cutting board. Wipe out pan.
• Heat a drizzle of oil in pan used for pork over medium- low heat. Add shallot and cook, stirring, until lightly browned, 1-2 minutes. • Add 1⁄4 cup water (1⁄3 cup for 4 servings), stock concentrate, and cream cheese. Cook, whisking constantly, until gravy is smooth and has slightly thickened, 2-3 minutes. • Stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper if desired.
• Slice pork crosswise. • Divide pork and roasted veggies between plates. Spoon gravy over pork. Top veggies with a squeeze of lime juice. Serve with remaining lime wedges on the side.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The creamy gravy was a standout — simple to make and delicious over the chicken, with the Cuban spice blend adding a nice savory depth.
- Ease of prep: Straightforward to cook, though one reviewer noted the broccoli can brown faster than the carrots, so keep an eye on the oven.
- Suggestions: Use less chipotle powder if you prefer milder heat on the veggies 🌶️; some also found a smaller shallot kept the gravy from getting too salty. Consider serving with rice to round out the plate.
- Portions: A couple of reviewers felt the vegetable portion was small relative to the protein — the sauce and chicken were satisfying, but more veggies would help.
Reviews from our home cooks
The dish was delicious, and the sauce was exceptional. I definitely need to make it for future meals.
Didn't LOVE the gravy but it wasn't bad. I used half the amount of shallots and it was okay just not my favorite. Veggies are always yummy and the seasoning for chicken was delicious
My husband really liked it (I thought it was okay). The chicken was very tender. Our shallot was huge, and I would use less next time. I would also cut back on chipotle (I followed recipe).
This was great! The gravy was so good, love all the veggies and flavors
Honestly, it was good but tricky as the broccoli cooked faster than carrots and burned - user error
One of my favorite recipes! And it's one of the most healthy too. I'm so impressed. I hope this becomes a regular offering. The combination of flavors was so perfect.
Delicious! Very simple but delicious gravy. Loved this meal, will order again
The title says chicken but the instructions say pork filets. Liked the chicken but the pork would have been better I think
