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
Chef
Sarah Thomsen
In Your Box (serves 2)
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½ fl. oz. Green Chili Aioli
- ½ oz. Tortilla Strips
- 2 tsp. Taco Seasoning
- 8 oz. Cubed Butternut Squash
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2 oz. Shredded Cheddar Cheese
- 13 oz. Boneless Skinless Chicken Breasts
- 6 oz. Pepper and Onion Mix
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.
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Nutrition (per serving)
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Calories524
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Carbohydrates27g
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Fat25g
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Protein46g
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Sodium1331mg
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
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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.
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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.
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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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