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.
You Will Need
Medium Non-Stick Pan
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
Roast the Garlic
Place garlic halves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic.
Place directly on oven rack, opening side up, and roast in hot oven until garlic is tender, 18-20 minutes.
While garlic roasts, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Zest lemon, halve lengthwise, and cut halves into wedges.
In a mixing bowl, combine cornstarch and 1 tsp. water. Set aside.
In another mixing bowl, combine panko and 1 tsp. lemon zest. Set aside.
Pat chicken dry, and season both sides with a pinch of pepper.
Start the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash and white portions of green onions on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into squash.
Spread into a single layer on one side. Roast in hot oven, 5 minutes.
While butternut squash roasts, prepare chicken.
Finish the Chicken
Stir cornstarch mixture to recombine. Top chicken evenly on one side with cornstarch mixture, then panko-lemon zest mixture, pressing gently to adhere.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan, panko side down. Cook undisturbed until golden brown, 2-3 minutes.
Transfer chicken, panko side up, to empty side of baking sheet. Reserve pan; no need to wipe clean. Roast in hot oven until squash is tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
While chicken cooks, make sauces.
Make Sauces and Finish Dish
Carefully, open garlic pouch. Transfer garlic to another mixing bowl and mash until slightly chunky. Add 1 tsp. olive oil, green onions, and a pinch of salt and pepper and stir until combined. Add butternut squash and gently combine until coated.
Return pan used to cook chicken to medium heat. Add cream sauce, basil pesto, and a pinch of pepper to hot pan and stir to combine. Bring to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes.
Remove from burner.
Plate as pictured on front of card, placing chicken on basil cream sauce. Squeeze lemon wedges over to taste. Bon appétit!
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