Chicken with Miso-Peanut Pesto

and sweet chili butternut squash

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Peanuts, Soy

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

In Your Box (serves 2)

  • ¼ fl. oz. Toasted Sesame Oil
  • 2 Green Onion
  • Info
    ½ oz. Roasted Peanuts
  • 1 Lime
  • Info
    1 tsp. White Miso Paste
  • 1 fl. oz. Sweet Chili Sauce
  • 12 oz. Cubed Butternut Squash
  • 13 oz. Boneless Skinless Chicken Breasts

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
    470
  • Carbohydrates
    35g
  • Fat
    19g
  • Protein
    42g
  • Sodium
    1181mg

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
  1. 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. 2

    make the pesto

    combine peanuts, miso paste, 1 tsp. lime juice, sesame oil, a pinch of pepper, and 1 tsp. water.

  3. 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.

  4. 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.

  5. 5

    finish the dish

    plate as shown.

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