Fiesta Chicken

with fresh salsa, roasted chayote squash, and queso fresco

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
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.

In Your Box (serves 2)

  • 2 Chayotes
  • 1 oz. Pepitas
  • ¼ oz. Cilantro
  • 2 Garlic Cloves
  • 1 Jalapeño Pepper
  • 2 Boneless Skinless Chicken Breasts
  • 1 Tbsp. Mojito Lime Seasoning
  • Info
    ¾ oz. Queso Fresco
  • 6 oz. Grape Tomatoes
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Small Pot

Before You Cook

  • Step 1 - Prepare the Ingredients

    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.

  • Step 2 - Sear the Chicken

    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.

  • Step 3 - Start the Chayote

    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.

  • Step 4 - Finish the Chicken and Chayote

    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.

  • Step 5 - Make the 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.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place a serving of chayote on a plate. Add salsa and place chicken on top. Garnish with remaining jalapeño, if desired.