Oven-Ready Cheesy Salsa Verde Chicken

Name: Oven-Ready Cheesy Salsa Verde Chicken with Rice ’n’ Beans (trays included)
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Rice; 2 unit Oven-Ready Tray; 4 tbsp Smoky Red Pepper Crema; 1 tsp Chili Powder; 1 Black Beans; 1 Salsa; 1/4 cup Monterey Jack Cheese; 10 oz Chicken Cutlets; 1 tbsp Southwest Spice Blend; tsp Black Pepper, tsp; 3 tbsp Butter, tbsp; 3 tsp Salt, tsp

with Rice ’n’ Beans (trays included)

By Recipe0 System

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!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Rice
2 unit Oven-Ready Tray
4 tbsp Smoky Red Pepper Crema
1 tsp Chili Powder
1 Black Beans
1 Salsa
1/4 cup Monterey Jack Cheese
10 oz Chicken Cutlets
1 tbsp Southwest Spice Blend
tsp Black Pepper, tsp
3 tbsp Butter, tbsp
3 tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to middle position and preheat oven to 425 degrees.

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 for 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 ’n’ 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.

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