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
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
Roast the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, cilantro pepper salt, and ¼ tsp. salt. Massage oil and salts into squash.
Spread into a single layer. Roast in hot oven until tender, 26-30 minutes.
While butternut roasts, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat chicken dry.
Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add diced chicken to hot pan and stir occasionally, 3 minutes.
Add white portions of green onions, and corn. Stir occasionally until onions slightly brown, no pink remains on chicken, and chicken reaches a minimum internal temperature of 165 degrees, 2-4 minutes.
Add the Sauce
Reduce heat to medium low. Add chili verde sauce to hot pan and stir until chicken is coated. Bring to a simmer.
Once simmering, add 2 Tbsp. water. Stir constantly until thinned slightly and heated through, 2-3 minutes.
Remove from burner. Season with ¼ tsp. salt.
Finish the Dish
Plate dish as pictured on front of card, topping butternut squash with chicken chile verde and ganrishing with sour cream, cheese, and green portions of green onions. Bon appétit!
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