Green Chili Fiesta Chicken with Butternut Squash and Peppers
easy prep & pan included
Prep & Cook Time:35-45 min.
Cook Within:5 days
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
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.
Before You Cook
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
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.
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.
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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