Oven-Ready

Green Chili Fiesta Chicken with Butternut Squash and Peppers

easy prep & pan included

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Milk, Eggs

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 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 you!
A note about serious food allergies
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In Your Box (serves 2)

  • 6 oz. Pepper and Onion Mix
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    2 oz. Shredded Cheddar Cheese
  • 8 oz. Cubed Butternut Squash
  • 2 tsp. Taco Seasoning
  • ½ oz. Tortilla Strips
  • Info
    ½ fl. oz. Green Chili Aioli

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
    524
  • Carbohydrates
    27g
  • Fat
    25g
  • Protein
    46g
  • Sodium
    1331mg

Recipe Steps

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
  1. 1

    Bake the Butternut Squash

    Preheat oven to 400 degrees. Thoroughly rinse any fresh produce and pat dry. Combine butternut squash and 1 tsp. olive oil in provided tray. Spread into single layer. Bake uncovered in hot oven, 15 minutes.
  2. 2

    Add the Chicken

    Carefully remove tray from oven. Stir in pepper and onion mix, 1 tsp. olive oil, and seasoning blend to tray and push to one side. Tray will be hot! Use a utensil. Pat chicken dry. Add chicken to empty half of tray. Top with a pinch of salt and cheese.
  3. 3

    Bake the Meal

    Bake uncovered again until chicken reaches a minimum internal temperature of 165 degrees, 22-25 minutes. Carefully remove from oven. Taste green chili aioli. Top chicken with aioli (to taste) and tortilla strips. Bon appétit!
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