with fresh salsa, roasted chayote squash, and queso fresco
Prep & Cook Time:30-40 min.
Cook Within:5 days
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
A note about serious food allergies
The shindig begins with chayote, a type of squash that will light up the scene with its subtle butter flavor. Things get a bit wild with the succulent chicken breast flavored with party-in-your-mouth mojito lime seasoning. But that's nothing compared to the celebration you'll have with the salsa, a warm mix of tomato and jalapeño that'll have you dancing and jumping on the furniture all night long.
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
Large 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
Prepare the Ingredients
Trim chayote ends and quarter lengthwise. Use a spoon to scoop seed out of each half. Cut across width into ½" slices. Coarsely chop pepitas. Mince cilantro, stems and leaves. Mince garlic. Stem jalapeño, halve, seed, and mince. Pat chicken breasts dry, and season both sides with a pinch of pepper.
Sear the Chicken
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Place chicken in hot pan and cook undisturbed until golden brown, 2-3 minutes. Transfer to one half of prepared baking sheet, seared side up, and season both sides with seasoning blend. Reserve pan; no need to wipe clean.
Start the Chayote
Return pan used to sear chicken to medium-high heat and add 2 tsp. olive oil. Working in batches if necessary, place chayote in hot pan and cook undisturbed, 2-3 minutes. Remove pan from burner and transfer chayote to other half of baking sheet. Toss with pepitas and season with ½ tsp. salt and a pinch of pepper.
Finish the Chicken and Chayote
Roast until chicken reaches a minimum internal temperature of 165 degrees and chayote is tender, 8-10 minutes. Remove from oven and garnish chayote with queso fresco and half the cilantro (reserve remaining for salsa). While chicken and chayote roast, make salsa.
Make the Salsa
Heat 2 tsp. olive oil in a small pot over medium-high heat. Place tomatoes, garlic, and 1 tsp. jalapeño in hot pot. Cook, stirring constantly, until tomatoes and jalapeño are tender, 2-3 minutes. Add remaining jalapeño to taste or as garnish. Over heat, mash until it reaches a chunky consistency. Allow salsa to reach a simmer and cook 2-3 minutes. Remove pot from burner. Stir in remaining cilantro and season to taste with salt and pepper.
Plate the Dish
Place a serving of chayote on a plate. Add salsa and place chicken on top. Garnish with remaining jalapeño, if desired.
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