with honey-walnut butter biscuits and butternut squash
Prep & Cook Time:30-40 min.
Cook Within:5 days
Spice Level:Not Spicy
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
Planning out dinner got your goat? Get your goat less gotten (huh?) with this delicious chicken and goat cheese combination, every bite bathing in that creamy tang of goat cheese. There are biscuits and butternut as well, and while there are no goat-related idioms for those, they are the most important things to a Home Chef meal: easy to make and delicious.
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
Prepare the Biscuits
Trim and thinly slice green onions.
Combine biscuit mix, half the green onions (reserve remaining for topping), sour cream, 3 Tbsp. water, and a pinch of pepper in a mixing bowl. Mix until a sticky dough forms.
Divide biscuit dough into four equally-sized balls. Place dough balls, with 1" between, on one half of prepared baking sheet.
Roast Butternut Squash and Bake Biscuits
Place butternut squash on empty half of baking sheet and toss with 1 tsp. olive oil, seasoning blend, and a pinch of salt and pepper. Massage oil and seasoning into squash. Spread into an even layer on their side.
Roast in hot oven until biscuits are golden brown and squash is tender, 18-20 minutes.
While squash and biscuits bake, cook chicken.
Cook the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and tent with foil. Remove from burner.
Make the Walnut Honey Butter
Coarsely chop half the walnuts (reserve remaining whole for garnish).
In a mixing bowl, mix chopped walnuts, butter, and honey until completely combined. Set aside.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with goat cheese (crumbling with your hands, if needed) and remaining green onions. Top biscuits with walnut honey butter, and garnish squash with remaining walnuts. Bon appétit!
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