Express
Chicken with Hatch Chile Ranch and Pepita Butternut Squash
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
Chef
David Padilla
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Cubed Butternut Squash
- 2 oz. Sour Cream
- 1 oz. Fire-Roasted Diced Hatch Green Chile Peppers
- 1 oz. Grated Cotija Cheese
- 1 oz. Pepitas
- 1 tsp. Buttermilk-Dill Seasoning
- 1 tsp. Chile and Cumin Rub
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)
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Calories570
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Carbohydrates27g
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Net Carbs24g
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Fat31g
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Protein48g
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Sodium1660mg
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
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
Customize It Instructions
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If using sirloin steaks, follow same instructions as chicken in Step 1, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.
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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. Cover pan and set aside.While chicken cooks, cook butternut squash. -
2 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, 1/4 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.
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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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