Fiery Mexican-Style Chicken
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Fiery Mexican-Style Chicken

Fiery Mexican-Style Chicken

with Charred Corn Salad & Tomato-Jalapeño Salsa

This light, simple, wholesome dish is just the thing to get us prepped for summer: a heap of tender veggies topped with flavorful lean protein and a delicious sauce. And with a cook time of only 30 minutes, who’s going to be out of the kitchen in a jiff? You! Picture a savory-sweet charred corn salad packed with tomatoes, herbaceous cilantro, and lots of tangy lime juice. You’ll top that with a perfectly seared garlicky chicken cutlet, and finish with warm tomato-jalapeño salsa. With all that tomato and corn, it feels like summer’s already here!

Calorie Smart
Carb Smart

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

Total Time30 minutes
Prep Time10 minutes


serving amount

2 unit


¼ ounce


1 unit


1 unit

Yellow Onion

1 unit


1 unit


10 ounce

Chicken Cutlets

1 teaspoon

Garlic Powder

Not included in your delivery



1 tablespoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories450 kcal
Fat18 g
Saturated Fat6 g
Carbohydrate35 g
Sugar15 g
Dietary Fiber6 g
Protein36 g
Cholesterol120 mg
Sodium125 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.


Large Pan
Large Bowl
Paper Towel
Plastic Wrap
Meat Mallet



• Wash and dry produce. • Dice tomatoes into ½-inch pieces. Mince cilantro. Quarter lime. Halve, peel, and finely dice onion. Halve jalapeño lengthwise, removing ribs and seeds for less heat; thinly slice into half-moons.

Char Corn

• Drain and rinse corn; dry thoroughly with paper towels, removing as much moisture as possible. • Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Turn off heat; season with salt and pepper and transfer to a large bowl. Wipe out pan.

Cook Chicken

• Meanwhile, pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in pan used for corn over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a cutting board. Wipe out pan.

Start Corn Salad

• While chicken cooks, add half the tomatoes, half the cilantro, and juice from two lime wedges (four wedges for 4 servings) to bowl with charred corn; stir to combine. Taste and season with salt and pepper.

Cook Salsa & Finish Salad

• Heat a drizzle of oil in pan used for chicken over medium heat. Add onion, jalapeño, and remaining tomatoes; cook, stirring occasionally, until browned and softened, 2-3 minutes. Season with salt and pepper. • Add ¼ cup water (1⁄3 cup for 4 servings) and simmer until tomatoes and onion are jammy and water has evaporated, 2-3 minutes. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Remove from heat. • Add half the tomato-jalapeño salsa to bowl with charred corn salad; toss to combine (you’ll use the rest of the salsa in the next step).

Finish & Serve

• Slice chicken crosswise. • Divide charred corn salad between bowls; top with chicken and remaining tomato-jalapeño salsa. Garnish with remaining cilantro and serve with remaining lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.