Meal Kit

Chicken Chile Verde Bowl

with butternut squash and queso fresco

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: 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 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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 oz. Fire Roasted Salsa Verde
  • 3 oz. Corn Kernels
  • Info
    1 oz. Queso Fresco Crumbles
  • ½ tsp. Cilantro Lime Pepper Salt
  • 2 Green Onion
  • 8 oz. Cubed Butternut Squash
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    2 oz. Sour Cream

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
    452
  • Carbohydrates
    28g
  • Fat
    20g
  • Protein
    42g
  • Sodium
    1590mg

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
  1. 1

    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.

  2. 2

    Prepare the Ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Pat chicken dry.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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