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June: Mexican-Style Chicken & Zucchini

In this dish, our seared chicken gets a sweet pan sauce of honey, fresh orange juice, browned butter, and pepitas (or pumpkin seeds) cooked in the reserved fond from the chicken for added savory flavor. A verdant side of roasted zucchini is elevated with our take on elote—a creamy, flavorful mix of mayo, cotija, and more beloved in Mexican street food.

Ingredients (Serves 4)

4 Boneless, Skinless Chicken Breasts

1 cup Jasmine Rice

1 Navel Orange

2 Zucchini

4 Tbsps Butter

2 Tbsps Raw Pepitas

¼ cup Mayonnaise

2 Tbsps Grated Cotija Cheese

2 Tbsps Honey

1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)



Cutting Board

Estimated Calories per serving: 740

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