Chicken with Hatch Chile Ranch and Pepita Butternut Squash
Prep & Cook Time:10-15 min.
Cook Within:4 days
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
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 squash with cheese and crunchy pepitas.
Fire-Roasted Diced Hatch Green Chile Peppers
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
Medium Non-Stick Pan
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
Customize It Instructions
If using sirloin steaks, follow same instructions as chicken in Step 1, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.
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. Cover pan and set aside.
While chicken cooks, cook butternut squash.
Cook the Butternut Squash
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add butternut squash, chile and cumin rub, 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.
Make the Hatch Chile Ranch Sauce
Combine sour cream, buttermilk dill seasoning, and hatch chiles (to taste) in a mixing bowl. Set aside.
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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