Meal Kit
Chile Rellenos Chicken
with chipotle butternut-carrot mash
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
Chef
David Padilla
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Carrot
- 8 oz. Cubed Butternut Squash
- 1 Poblano Pepper
- 2 oz. Shredded Oaxacan Cheese
- 1 oz. Butter
- ¼ oz. Cilantro
- 2 Garlic Clove
- 1 tsp. Chipotle Powder
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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Calories540
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Carbohydrates28g
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Net Carbs22g
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Fat26g
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Protein47g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Medium Oven-Safe Non-Stick Pan
- 1 Mixing Bowl
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
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" pieces.
Stem poblano pepper, seed, remove ribs, and cut into 1/4" dice.Mince garlic.Stem and mince cilantro.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Start Mash and Make Topping
Once water is boiling, add carrot and cook, 5 minutes.
Add butternut squash and cook until tender, 10-13 minutes.While vegetables boil, place a medium oven-safe non-stick pan over medium heat. Add 1 tsp. olive oil, poblano, and half the garlic (reserve remaining for mash) to hot pan. Stir occasionally until lightly charred, 1-2 minutes.Transfer poblano to a mixing bowl. Add cheese, 1/4 tsp. salt, and a pinch of pepper and thoroughly combine. Set aside.Wipe pan clean and reserve. -
3 Sear and Smother the Chicken
Return pan used to cook topping to medium heat.
Add 1 tsp. olive oil and chicken breasts to hot pan. Cook undisturbed until golden brown, 4-5 minutes.Flip, and smother chicken breasts with topping. Place pan in hot oven and roast until cheese melts and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.While chicken roasts, mash vegetables. -
4 Finish the Mash
Drain carrot and butternut squash in a colander and return to pot.
Add butter, remaining garlic, half the chipotle powder (to taste), and a pinch of cilantro (reserve remaining for garnish). Mash until desired consistency is reached. Taste, and add remaining chipotle powder if desired.Season with 1/4 tsp. salt and a pinch of pepper. Cover and set aside. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing vegetable mash with remaining cilantro. Bon appétit!
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