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
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Roast the Garlic
Halve garlic. Place garlic halves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic.
Place directly on oven rack, opening side up, and roast in hot oven until garlic is tender, 18-20 minutes.
While garlic roasts, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions.
Zest lemon, halve lengthwise, and cut halves into wedges
Combine cornstarch and 1 tsp. water in a mixing bowl. Set aside.
In another mixing bowl, combine panko and 1 tsp. lemon zest. Set aside.
Pat chicken dry, and season both sides with a pinch of pepper.
Start the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into squash.
Spread into a single layer on one side of baking sheet. Roast in hot oven, 5 minutes.
Remove from oven. Butternut squash will finish roasting in a later step.
While butternut roasts, prepare chicken.
Finish the Chicken
Stir cornstarch mixture to recombine. Top chicken evenly with cornstarch mixture, then panko-lemon zest, pressing gently to adhere.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan, panko side down. Cook undisturbed until golden brown, 2-3 minutes.
Transfer chicken, panko side up, to empty side of baking sheet. Reserve pan; no need to wipe clean.
Roast in hot oven until squash is tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
While chicken cooks, make sauces.
Make Sauces and Finish Dish
Carefully, open garlic pouch. Transfer garlic to another mixing bowl and mash until slightly chunky. Add 1 tsp. olive oil, green onions, and a pinch of salt and pepper and stir until combined. Add butternut squash to bowl with garlic-green onion mixture and gently toss to coat. Set aside.
Return pan used to cook chicken to medium heat. Add cream sauce, basil pesto, and a pinch of pepper to hot pan and stir to combine. Bring to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes.
Remove from burner.
Plate as pictured on front of card, placing chicken on basil cream sauce. Squeeze lemon wedges over to taste. Bon appétit!
[post beta changes pic: larger mixing bowl, adding butternut to mixing bowl w/garlic-onion mixture; same sauce]
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