Meal Kit
Chicken in Sriracha Honey Glaze
with butternut squash and pepitas
Prep & Cook Time: 60+ min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 12 oz. Cubed Butternut Squash
- 1 fl. oz. Seasoned Rice Vinegar
- 1 oz. Pepitas
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⅗ oz. Butter
- ½ fl. oz. Honey
- 1 tsp. Sriracha
- 1 tsp. Chipotle Cinnamon Seasoning
- 1 tsp. Cornstarch
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) pq1M4xq5
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Calories560
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Carbohydrates33g
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Net Carbs30g
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Fat26g
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Protein44g
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Sodium1630mg
Recipe Steps
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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1 Prepare ingredients
Cut butternut squash into 3/4 inch pieces
Cut green onion. mince white parts. -
2 Roast squash
Toss squash with 2 tsp of oil, 1/4 tsp salt, and chili powder. Roast ___ minutes at 450.
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3 Cook chicken
1 tsp oil to medium non-stick pan. Cook __ minutes each side or until cooked through.
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4 Make sauce
Add 1 tsp oil to same pan. Cook 30 seconds, add vinegar, honey, sriracha stir to combine. Swirl in butter. Cook __ minutes or until sauce is thickened.
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