Oven-Ready
Buttery Herb Chicken
with butternut squash and Brussels sprouts
Prep & Cook Time: 45-55 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Tree Nuts (Walnuts), Milk, Eggs
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
David Welch
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 over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cubed Butternut Squash
- 4 oz. Shredded Brussels Sprouts
- 0.88 oz. Mayonnaise
- ⅘ oz. Tuscan Herb Butter
- ½ oz. Walnut Halves
- ½ oz. Shredded Parmesan Cheese
- ⅓ oz. Butter
- 0.14 oz. Lemon Juice
- 1 tsp. Garlic and Parsley Seasoning
- ½ tsp. Garlic Salt
- ½ tsp. Smoked Paprika
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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Calories610
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Carbohydrates24g
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Net Carbs18g
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Fat40g
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Protein42g
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Sodium1350mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 1 Microwave
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
Customize It Instructions
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If using antibiotic free chicken, follow same instructions.
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1 Start the Vegetables
Spray provided tray with cooking spray.
Place butternut squash in prepared tray and toss with 2 tsp. olive oil. Spread into a single layer.Bake uncovered in hot oven, 20 minutes.Carefully remove tray from oven. Stir in 2 tsp. olive oil, Brussels sprouts, half the garlic and parsley seasoning (reserve remaining for chicken), half the garlic salt (reserve remaining for chicken), and a pinch of salt and pepper until combined. Push vegetables to one side of tray. Tray will be hot! Use a utensil. -
2 Add Chicken and Bake Meal
Pat chicken dry. Season both sides with remaining garlic salt, smoked paprika, and remaining garlic and parsley seasoning. Add chicken to now-empty side of tray.
Bake again uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes. Carefully remove from oven. Stir softened plain butter into vegetables until melted and combined. Tray will be hot! Use a utensil.While vegetables and chicken bake, continue recipe. -
3 Make Sauce and Finish Meal
Place Tuscan butter (to taste) in a microwave-safe bowl.
Microwave uncovered until melted, 20-30 seconds.Carefully remove from microwave. Add mayonnaise and lemon juice and stir to combine. If too thick, add water, 1 tsp. at a time, until desired consistency is reached. Set aside.Coarsely crush walnuts in shipping bag.To serve, top chicken with sauce (to taste) and garnish vegetables with cheese and crushed walnuts. Slice chicken, if desired. Bon appétit!
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