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Oven-Ready Cheesy Salsa Verde Chicken

Oven-Ready Cheesy Salsa Verde Chicken

with Rice ’n’ Beans (trays included)

Oven Ready
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Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty delicious. We’re serving up Southwest-spiced chicken with tangy green salsa and melty Monterey Jack, plus hearty rice and black beans—all baked in our handy, oven-ready aluminum trays to make cleanup a breeze. To finish things off, the chicken is drizzled with a sweet and smoky red pepper crema. Talk about a dream come true!

Allergens:MilkSoy

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

Total Time30 minutes
Prep Time0 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Chicken Cutlets

1 tablespoon

Southwest Spice Blend

2 unit

Oven-Ready Aluminum Trays

7.06 ounce

Green Salsa

1 unit

Microwavable Rice

13.4 ounce

Black Beans

¼ cup

Monterey Jack Cheese

(ContainsMilk)

4 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

1 teaspoon

Chili Powder

Not included in your delivery

Salt

Pepper

3 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories820 kcal
Fat28 g
Saturated Fat14 g
Carbohydrate81 g
Sugar3 g
Dietary Fiber12 g
Protein49 g
Cholesterol165 mg
Sodium1390 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.
Instructions
Instructionsarrow up iconarrow up icon
1

• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Pat chicken* dry with paper towels and season all over with half the Southwest Spice (you’ll use the rest in the next step), salt, and pepper. Place in 1 aluminum tray (divide between 2 trays for 4 servings). Cover with green salsa. Bake on middle rack until chicken is cooked through, 22-28 minutes.

2

• While chicken bakes, massage rice in package to break up grains. Transfer to a medium bowl. • Drain beans, reserving liquid. To bowl with rice, add drained beans, chili powder, remaining Southwest Spice, 1 TBSP reserved bean liquid (2 TBSP fxor 4 servings), ¾ tsp salt (1½ tsp for 4), and pepper; stir to combine. • Transfer to remaining aluminum tray (divide between remaining 2 trays for 4). Top with 3 TBSP butter (use 3 TBSP butter per tray for 4) and cover tightly with foil. • Bake on middle rack until rice and beans are warmed through and butter has melted, 15-18 minutes.

3

• Once chicken is cooked through, remove from oven and heat broiler to high. Spoon green salsa from tray over tops of chicken (it’s okay if there’s still some salsa around the chicken). Top chicken with Monterey Jack. • Broil until cheese is melted and lightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning. • Let cool slightly.

4

• Fluff rice and beans with a fork to combine with melted butter; season with salt and pepper. Divide between plates and top with chicken and green salsa. Drizzle with smoky red pepper crema and serve.