Meal Kit
Chicken Salsa Verde Bowl
with butternut squash and queso fresco
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Cubed Butternut Squash
- 3 oz. Corn Kernels
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- 2 oz. Fire Roasted Salsa Verde
- 2 Green Onions
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- ½ tsp. Cilantro Lime Pepper Salt
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) pq1YQVq5
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Calories450
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Carbohydrates28g
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Net Carbs24g
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Fat20g
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Protein42g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Large Non-Stick Pan
- 1 Baking Sheet
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
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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, seasoning blend, and 1/4 tsp. salt. Massage oil and seasoning into squash.Spread into a single layer. Roast in hot oven until tender, 25-30 minutes.While squash 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 salsa verde to hot pan and stir until chicken is coated. Bring to a simmer.
Once simmering, add 2 Tbsp. water. Stir constantly until slightly thinned and heated through, 2-3 minutes.Remove from burner. Season with 1/4 tsp. salt. -
Finish the Dish
Plate dish as pictured on front of card, topping butternut squash with chicken and garnishing with sour cream, cheese, and green portions of green onions. Bon appétit!
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