Culinary Collection

Chicken Breast and Walnut-Goat Cheese Butter

with mashed butternut squash and green beans

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Tree Nuts (Walnuts), Milk

Calories Conscious
Carb Conscious
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 you!
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.

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Green Beans
  • 8 oz. Cubed Butternut Squash
  • Info
    1 oz. Goat Cheese
  • Info
    ⅗ oz. Butter
  • Info
    ½ oz. Walnut Halves
  • ½ oz. Apple Butter
  • ½ fl. oz. Garlic Oil
  • ½ tsp. Garlic Salt
  • ¼ tsp. Red Pepper Flakes

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl

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

  • If using 32 oz. ribeye, follow same instructions as chicken in Steps 1, 2, and 3, patting dry and seasoning both sides with ¼ tsp. salt and a pinch of pepper. Working in batches if necessary, sear undisturbed until browned on one side, 2-3 minutes, then transfer to half of prepared baking sheet. Roast for 2 minutes, then add green beans to empty half of baking sheet and continue roasting until steaks reach a minimum internal temperature of 145 degrees, 8-10 minutes.

  • If using NY strip steak, follow same instructions as chicken in Steps 1, 2, and 3, patting dry and seasoning both sides with ¼ tsp. salt and a pinch of pepper. Sear undisturbed until browned, 2-3 minutes, then transfer steak to baking sheet. Roast in hot oven until steak reaches a minimum internal temperature of 145 degrees, 10-12 minutes. Halve to serve.

  1. 1

    Prepare Ingredients and Make Butter

    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.

  2. 2

    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.

  3. 3

    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 butternut mash.

  4. 4

    Make the Butternut Mash

    Return pan used to sear chicken to medium heat and add butternut squash, 1/4 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 1/4 tsp. salt. Mash until slightly chunky.

  5. 5

    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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