15 Minute Meal Kit
Brown Sugar Pecan Chicken with Butternut Squash
stovetop cooking
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Tree Nuts
Chef
Sarah Thomsen
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- ½ tsp. Garlic Salt
- 12 oz. Cubed Butternut Squash
- 0.46 oz. Brown Sugar
- ¼ oz. Dijon Mustard
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½ oz. Roasted Pecans
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⅓ oz. Butter
- 2 tsp. Mirepoix Broth Concentrate
- 1 Shallot
- 3 Thyme Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories495
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Carbohydrates35g
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Fat22g
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Protein41g
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Sodium1478mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Chicken
Pat chicken breasts dry, and season both sides with garlic salt and a pinch of pepper. Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and chicken breasts to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Transfer chicken to a plate. Reserve pan; no need to wipe clean. While chicken cooks, cook butternut squash.
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2 Cook the Butternut Squash
Peel and halve shallot. Slice halves into thin strips. Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add butternut squash and ¼ tsp. salt to hot pan. Cover, and stir often until beginning to get tender, 7-8 minutes. Stir in shallot and thyme springs. Cover again, and stir often until butternut squash is tender and lightly browned, 5-6 minutes. Remove from burner. While shallot and thyme cook, cook sauce.
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3 Make the Sauce
Coarsely chop pecans. Return pan used to cook chicken to medium heat. Add mirepoix base, Djion, 2 Tbsp. water, and brown sugar to hot pan. Stir constantly until heated through, 1-2 minutes. Remove from burner and stir in butter and pecans.
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4 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Remove thyme sprigs from butternut squash, if desired. Bon appétit!
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