Oven-Ready
Green Chili Fiesta Chicken with Butternut Squash and Peppers
easy prep & pan included
Prep & Cook Time: 40-50 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Spicy
Contains: Milk, Eggs
Chef
Sarah Thomsen
Still want the great flavors and delicious dinners you’ve come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It’s like you worked for hours over a hot stove (we’ll keep your secret.)
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 2 tsp. Taco Seasoning
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2 oz. Shredded Cheddar Cheese
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½ fl. oz. Green Chili Aioli
- ½ oz. Tortilla Strips
- 8 oz. Cubed Butternut Squash
- 5 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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Calories502
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Carbohydrates26g
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Fat24g
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Protein43g
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Sodium1178mg
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 Vegetables
Preheat oven to 400 degrees. Thoroughly rinse any fresh produce and pat dry. Combine butternut squash, pepper and onion mix, 2 tsp. olive oil, and seasoning blend in provided tray. Spread into a single layer. Bake uncovered in hot oven until peppers and squash are tender, 15-20 minutes.
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2 Add the Chicken
Carefully remove tray from oven. Push vegetables to one side of tray. 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 again uncovered until chicken reaches a minimum internal temperature of 165 degrees, 22-28 minutes. Carefully remove from oven. Top chicken with green chili aioli (to taste) and tortilla strips. Bon appétit!
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