Chicken with Hatch Chile Ranch and Pepita Butternut Squash

ready in 15 minutes

Prep & Cook Time: 15-20 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Medium

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

Hatch chiles get their name from the town of the same name in New Mexico, where the soil and growing conditions lead to their subtly spicy flavor. In this dish, the chile is mixed with flavorful ranch seasoning and tangy sour cream, making a sauce that bathes the chicken with pure deliciousness. The meal completes itself with sweet butternut with cheese and crunchy pepitas.

In Your Box (serves 2)

  • 12 oz. Cubed Butternut Squash
  • Info
    1 tsp. Buttermilk Dill Seasoning
  • Info
    2 oz. Sour Cream
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 oz. Chopped Green Hatch Chiles
  • 1 tsp. Chipotle Seasoning
  • 1 oz. Pepitas
  • Info
    1 oz. Grated Cotija Cheese

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
    575
  • Carbohydrates
    25g
  • Fat
    31g
  • Protein
    48g
  • Sodium
    1455mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook the Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. Remove chicken to a plate and tent with foil. While chicken cooks, cook squash.

  • 2

    Cook the Butternut Squash

    Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add butternut squash, chipotle seasoning blend, ¼ tsp. salt, and a pinch of pepper to hot pan. Cover, and stir often until tender and lightly browned, 8-12 minutes. While butternut squash cooks, make sauce.

  • 3

    Make the Hatch Chile Ranch Sauce

    Combine sour cream, buttermilk dill seasoning, and hatch chiles (to taste) in a mixing bowl. Set aside.

  • 4

    Finish the Dish

    Plate dish as shown on front of card, topping chicken with hatch chile ranch sauce and garnishing butternut squash with cheese and pepitas. Bon appétit!

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