Meal Kit

Lemon-Herb Chicken and Pesto Cream

with garlic-green onion butternut squash

Prep & Cook Time: 50-60 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Under 35g carbs

Chicken goes with so many things: pasta, peanut sauce, Gonzo the Great (Camilla was his lady chicken love… nevermind). But one of the best flavors to feature with the fantastic fowl is the bright sunshine of lemon: acidic, tangy, terrific with tender breast meat. Here, with panko, it adds a crunchy delight, and the basil pesto sauce is the most amazing accompaniment. This is the perfect weeknight meal for anyone, including all the weirdos like Gonzo out there.

In Your Box (serves 2)

  • 12 oz. Cubed Butternut Squash
  • 12 oz. Boneless Skinless Chicken Breasts
  • Info
    4 fl. oz. Cream Sauce Base
  • 1 Lemon
  • Info
    2 oz. Basil Pesto
  • 2 Green Onions
  • Info
    2 Tbsp. Italian Panko Blend
  • 2 Garlic Cloves
  • 1 tsp. Cornstarch

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 3 Mixing Bowls

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

Customize It Instructions

  • If using ahi tuna, follow same instructions as chicken in Step 2. Skip roasting tuna; cook tuna in a medium non-stick pan over medium-high heat with 1 tsp. olive oil until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.

  • If using pork chops, follow same instructions as chicken in Steps 2 and 4, cooking, panko side down, until browned, 3-4 minutes, then roasting, panko side up, until chops reach minimum internal temperature, 8-10 minutes. Rest, 3 minutes.

  • If using salmon fillets, pat dry and season flesh side with a pinch of pepper. Follow same instructions as chicken in Step 4, topping flesh side with topping, cooking, panko side down, until browned, 1-2 minutes, then roasting, panko side up, until salmon reaches minimum internal temperature 6-8 minutes.

  • If using sirloin steaks, follow same instructions as chicken in Steps 2 and 4, cooking, panko side down, until browned, 2-3 minutes, then roasting, panko side up, until steaks reach minimum internal temperature, 10-12 minutes. Rest, 3 minutes.

  1. 1

    Roast the Garlic

    Halve 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, 15-20 minutes.

    While garlic roasts, continue recipe.

  2. 2

    Prepare the Ingredients

    Zest lemon, halve lengthwise, and cut halves into wedges.

    Trim and thinly slice green onions, keeping white and green portions separate.

    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.

  3. 3

    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, 1/4 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, continue recipe.

  4. 4

    Finish the Chicken and Butternut Squash

    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 on one side.

    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, continue recipe.

  5. 5

    Make Sauces and Finish Dish

    Carefully, open garlic pouch. Transfer garlic to a large mixing bowl and mash until slightly chunky. Add 1 tsp. olive oil, green portions of 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 base, 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 dish as pictured on front of card, topping chicken with sauce. Squeeze lemon wedges over to taste. Bon appétit!

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