Chipotle-Rubbed Chicken

with roasted butternut squash and apple

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

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)

  • 1 Granny Smith Apple
  • 2 Garlic Clove
  • 0.125 oz. Oregano
  • 2 Boneless Skinless Chicken Breasts
  • 10 oz. Butternut Squash, Cubed
  • Info
    ⅗ oz. Butter
  • ½ oz. Light Brown Sugar
  • ½ tsp. Chipotle Powder
  • Info
    1 oz. Goat Cheese Crumbles

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
    516
  • Carbohydrates
    39g
  • Fat
    21g
  • Protein
    42g
  • Sodium
    967mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Oven-Safe Casserole Dish
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel apple, quarter, and remove core. Cut into ½" dice. Mince garlic. Stem oregano and coarsely chop. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  • 2

    Start the Vegetables

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add butternut squash, apple, and half the garlic (reserve remaining for sauce) to hot pan and stir occasionally until lightly browned, 4-6 minutes. Remove from burner and toss with half the oregano, half the butter (reserve remaining of both for sauce), ¼ tsp. salt and a pinch of pepper. Transfer vegetables to prepared casserole dish (you may also use two small ramekins). Wipe pan clean and reserve.

  • 3

    Sear the Chicken

    Return pan used to cook vegetables to medium-high heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and sear until golden brown, 4-5 minutes per side. Transfer chicken to a plate. Chicken will finish cooking in a later step.Reserve pan; no need to wipe clean.

  • 4

    Finish the Gratin

    Top vegetables in casserole dish with goat cheese and roast until squash tender and cheese is lightly melted, 8-10 minutes. While gratin cooks, make sauce.

  • 5

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium-high heat. Add ½ tsp. olive oil and remaining garlic and cook until aromatic, 30-60 seconds. Add ½ cup water, brown sugar, remaining oregano, chipotle powder (to taste- it's quite spicy) and chicken and any accumulated juices to pan. Flip chicken occasionally until sauce is thick enough to coat the back of a spoon and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes. Remove from burner and swirl in butter. Place chicken on a plate and place gratin next to chicken. Top chicken with sauce.

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