Meal Kit

Fire-Roasted Tomato Chicken

with cotija butternut squash and roasted poblano

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

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 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

Are you one of those who saves your tomato sauce for the pastas? You think the red round vegetable fruit belongs only with spaghetti and maybe some balls of meat? Well, the customers is always right, but in this case, you're also wrong: tomato sauce, with shallot and cilantro, enrobes this chicken with so much delightful flavor, you'll forget what pasta is, let alone what else you used to use tomato sauce for.

In Your Box (serves 2)

  • 2 tsp. Fajita Seasoning
  • Info
    1 oz. Grated Cotija Cheese
  • 12 oz. Boneless Skinless Chicken Breasts
  • ¼ oz. Cilantro
  • 1 Shallot
  • 1 Poblano Pepper
  • 8 oz. Cubed Butternut Squash
  • Info
    4 tsp. Chicken Demi-Glace Concentrate
  • 3 oz. Fire Roasted Diced Tomatoes in Juice

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
    450
  • Carbohydrates
    30g
  • Fat
    19g
  • Protein
    43g
  • Sodium
    1530mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

Before You Cook

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

Customize It Instructions

  • If using mahi-mahi, pat dry, halve, and season both sides with seasoning blend. Follow same instructions as chicken in Step 3, cooking until fish reaches minimum internal temperature, 3-4 minutes per side. Skip roasting step.

  • If using salmon, pat dry and season flesh side with seasoning blend. Follow same instructions as chicken in Step 3, searing, skin-side up, until browned, 2-3 minutes, then roasting, seared side up, until fish reaches minimum internal temperature, 7-10 minutes.

  • If using NY strip steak, follow same instructions as chicken in Steps 2 and 3, searing until browned, 2-3 minutes on one side, then roasting, seared side up, until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.

  1. 1

    Start the Vegetables

    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, 1/4 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into squash.

    Spread into a single layer. Roast in hot oven until beginning to get tender, 16-18 minutes.

    While squash roasts, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Mince cilantro (no need to stem).

    Peel and mince shallot.

    Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

    Pat chicken dry, and season both sides with seasoning blend.

  3. 3

    Finish Vegetables and Cook Chicken

    Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 2-3 minutes on one side.

    Carefully, remove baking sheet from oven and flip squash. Add poblano and push to one side. Baking sheet will be hot! Use a utensil. Add chicken to empty space, seared side up. Reserve pan; no need to wipe clean.

    Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

    While vegetables and chicken roast, make sauce.

  4. 4

    Make the Sauce

    Return pan used to sear chicken to medium heat and add 2 tsp. olive oil.

    Add shallot to hot pan and stir occasionally until tender, 2-3 minutes.

    Add tomatoes, demi-glace, and 1 tsp. water. Stir occasionally until liquid is reduced by half, 1-2 minutes.

    Remove from burner. Stir in cilantro until combined.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with sauce and vegetables with cheese. Bon appétit!

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