By Deborah Anderson
Chipotle-Cheddar Chicken with Hatch Chile Crema and Cilantro Rice
3 steps
Prep:10minCook:23min
Still want the great flavors and delicious dinners you’ve come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It’s like you worked for hours over a hot stove (we’ll keep your secret.)
Updated at: Thu, 17 Aug 2023 04:43:07 GMT
Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
33
High
Nutrition per serving
Calories757.1 kcal (38%)
Total Fat34.4 g (49%)
Carbs57.4 g (22%)
Sugars5.3 g (6%)
Protein54.5 g (109%)
Sodium1046.1 mg (52%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Prepare the Corn and Rice: Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry. Combine corn, 1 tsp. olive oil, and a pinch of salt and pepper in provided tray. Push to upper corner of tray. Add rice to tray next to corn.
Step 2
Add the Chicken: Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place chicken in empty space in tray. Top with half the chipotle aioli (reserve remaining for corn) and cheddar cheese.
Step 3
Bake the Dish: Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 20-23 minutes. While dish bakes, combine sour cream, hatch chiles, and a pinch of salt in a mixing bowl. Carefully remove tray from oven. Top corn with remaining chipotle aioli (to taste) and Parmesan. Top chicken with hatch chile crema (to taste) and crispy tortillas. Bon appétit!
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