Meal Kit
Chicken with Miso-Peanut Pesto
and sweet chili butternut squash
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Peanuts, Sesame, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Cubed Butternut Squash
- 1 Lime
- 1 fl. oz. Sweet Chili Sauce
- 2 Green Onion
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½ oz. Roasted Peanuts
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1 tsp. White Miso Paste
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¼ fl. oz. Toasted Sesame Oil
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) EOdRvVPG
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Calories470
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Carbohydrates35g
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Net Carbs30g
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Fat19g
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Protein42g
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Sodium1280mg
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 the ingredients
coarsely chop peanuts.
cut white portions of green onion into 1" pieces.thinly slice green portions on an angle.halve and juice lime. -
2 make the pesto
combine peanuts, miso paste, 1 tsp. lime juice, sesame oil, a pinch of pepper, and 1 tsp. water.
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3 cook the chicken
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 chicken to a plate and tent with foil. Remove from burner.
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4 cook the butternut
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add butternut squash to hot pan. Cover, and stir often until tender and lightly browned, 8-12 minutes. Uncover and stir in chili sauce. 1 minute until glazed.
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5 finish the dish
plate as shown.
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