Oven-Ready
Chipotle BBQ Chicken with Cheesy Guacamole Butternut Squash
ready to cook
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cubed Butternut Squash
- 6 oz. Pepper and Onion Mix
- 2 oz. Guacamole
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2 oz. Sour Cream
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2 oz. Shredded Cheddar-Jack Cheese
- 1½ oz. BBQ Sauce
- ½ oz. Crumbled Bacon
- 1 tsp. Chipotle Seasoning
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) zPaRNlqv
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Calories620
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Carbohydrates35g
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Net Carbs31g
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Fat32g
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Protein50g
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Sodium1530mg
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
Preheat oven to 400 degrees. Remove lid and label, if needed. When ingredient appears in recipe, remove from packaging.
Mix butternut squash and fajita mix with 2 tsp. olive oil and 1/4 tsp. salt in bottom of provided tray. Spread into an even layer on one half of tray.Place chicken in empty half of tray. -
2 Add Cheese and Seasoning
Sprinkle chicken evenly with seasoning blend and a pinch of salt. Top vegetables evenly with crumbled bacon and cheese.
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3 Bake the Dish
Roast uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.
Carefully remove from oven and top chicken with BBQ sauce. Top vegetables with guacamole and sour cream. Bon appétit!
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