Low-Lift 2x Organic Chicken Cheesesteak Sandos
Enjoy a head start with prepped ingredients & precooked chicken
- Eggs
- Milk
- Soy
- Wheat
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in under 20 minutes. Here, spice-kissed chicken and vibrant bell pepper sizzle together, then get smothered in creamy queso blanco for the ultimate Southwest sandwich, with a crisp salad on the side. Quick, delicious, and ready when you are!
Ingredients
1 unit
Green Bell Pepper
20 ounce
Organic Chopped Chicken Breast
1 piece
Southwest Salad Kit
(Contains: Eggs, Milk)
3 ounce
Queso Blanco
(Contains: Milk)
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 tablespoon
Southwest Spice Blend
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Wash and dry produce.
Halve, deseed, and thinly slice bell pepper into strips.
Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and season with salt and pepper; cook, stirring occasionally, until beginning to soften, 1-2 minutes.
While bell pepper cooks, open package of chicken and drain off any excess liquid. Add chicken to pan with bell pepper, using a wooden spoon or spatula to break up meat into pieces.
Sprinkle chicken mixture with Southwest Spice Blend and cook, stirring frequently, until everything is thoroughly combined and chicken is warmed through, 1-2 minutes more.
Turn off heat; drizzle queso blanco over chicken mixture. Cover with a lid and set aside.
Turn off heat; drizzle queso blanco over chicken mixture. Cover with a lid and set aside.
Empty contents of salad kit into a medium bowl; drizzle with as much dressing as you like. Toss to combine.
Halve and toast baguettes.
Remove lid and stir cheesy chicken until everything is evenly combined.
Divide salad and baguettes between plates. Fill baguettes with cheesy chicken and serve.
