All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
Tangy, creamy, and oh-so-good, goat cheese brings its magic to salads on the regular, but it's best enjoyed atop a succulent and juicy protein, as it is here. Rich butter (the magic ingredient) and walnuts combine with the goat cheese, making every bite of this chicken breast a revelation. The mashed butternut squash on the side has its own glories, with sweet apple butter enhancing the natural flavors. Tangy, creamy, buttery, sweet, nutty… this meal has all the good things. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
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
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim ends off green beans.
Finely chop walnuts. Don't worry if larger pieces remain.
Thoroughly combine walnuts, goat cheese, and half the butter (reserve remaining for butternut squash) in a mixing bowl. Set aside.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and sear undisturbed on one side, 3-4 minutes.
Transfer to one half of prepared baking sheet, seared-side up.
Reserve pan; no need to wipe clean.
Roast the Chicken and Green Beans
Place green beans on empty half of baking sheet and toss with 2 tsp. olive oil and garlic salt. Spread into a single layer on their side.
Roast in hot oven until green beans are tender and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
While chicken and green beans roast, make buttternut mash.
Make the Butternut Mash
Return pan used to sear chicken to medium heat and add butternut squash, ¼ cup water, and a pinch of salt to hot pan.
Cover, and stir occasionally until squash is fork-tender and water has evaporated, 10-12 minutes.
Remove from burner. Add remaining butter, apple butter, and ¼ tsp. salt. Mash until slightly chunky.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with walnut goat cheese butter and garnishing green beans with garlic oil and red pepper flakes (to taste). Bon appétit!
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