All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
There are two types of great cheddar. There's the type your kids and grandkids talk about from the rap songs. (Pssttt… it means “money.”) And there's the cheddar straight outta Somerset, the cheese the US Department of Agriculture calls the most popular in the world. We're giving you Mr. Popularity featured on top of a succulent chicken breast and topped with crunchy potato sticks. We're not rich enough to say that cheese is the only cheddar we want, but after a few bites of this delightful dinner, we might reconsider.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Trim and cut white portions of green onions into 1" lengths. Thinly slice green portions. Keep white and green portions separate.
Gently crush potato sticks.
Halve any large butternut squash pieces to roughly match smaller pieces.
Stem poblano pepper, seed, and cut into ½" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Pat chicken breasts dry, and season both sides with spice rub and a pinch of salt.
Start the Vegetables
Place butternut squash, poblano, and white portions of green onions on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt.
Spread into a single layer and roast in hot oven, 10 minutes.
Remove from oven. Vegetables will finish roasting in a later step. Push vegetables to one side of tray. (Sheet will be hot! Use a utensil.)
Start the Chicken
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and sear undisturbed until browned, 2-3 minutes per side.
Transfer seared chicken to empty half of prepared baking sheet. Wipe pan clean and reserve.
In a mixing bowl, combine cheddar cheese and green portions of green onions. Top chicken with cheese-green onion mixture, then potato sticks, pressing gently to adhere. Set aside.
Finish the Vegetables and Chicken
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping vegetables with chipotle ranch (to taste). Bon appétit!
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