Pan-Roasted Chicken and Tangy Cilantro Sauce

with curried butternut squash

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

In Your Box (serves 2)

  • 2 Garlic Clove
  • 2 tsp. Chopped Ginger
  • 1 Red Onion
  • 2 oz. Spinach
  • 8 oz. Butternut Squash, Cubed
  • Info
    2 oz. Sour Cream
  • ½ oz. Cilantro
  • 2 Boneless Skinless Chicken Breasts
  • 1 tsp. Curry Powder
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Peel and slice shallot into ¼" rounds. Mince two rounds. Place shallot rounds in a mixing bowl with vinegar (reserve ¼ tsp. for sauce) and a pinch of salt. Marinate at least 10 minutes. Stem parsley. Mince stems and coarsely chops leaves. Trim ends off beet, peel, and cut into ¾" dice.

  • Step 2 - Cook the Beets

    Cook the Beets

    Place a medium non-stick pan over medium-high heat. Add ½ Tbsp. olive oil, beets, and a pinch of salt to hot pan. Stir occasionally, 2-3 minutes. Add ¼ cup water and cover. Cook until beets are fork-tender, 2-3 minutes. Add more water as needed. While beets are cooking, drain marinated shallots, reserving liquid. Transfer beets to a plate. Wipe pan clean and reserve.

  • Step 3 - Cook the Butternut

    Cook the Butternut

    Return pan used to cook beets to medium-high heat and add ½ tsp. olive oIl. Add butternut squash and a pinch of salt to hot pan. Stir a few times to coat with oil, 2-3 minutes. Add shallot pickling liquid and reduce to almost evaporated. Add ¼ cup water, cover, and cook until tender, 7-10 minutes. Transfer squash to a plate. Wipe pan clean and reserve.

  • Step 4 - Cook the Chicken

    Cook the Chicken

    Return pan used to cook butternut squash to medium-high heat. Pat chicken breasts dry, and season with a pinch of salt and pepper. Add 1½ Tbsp. olive oil and chicken to hot pan. Reduce heat to medium and cook until browned, 5-7 minutes. Flip, and cook until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. Transfer chicken to a plate. Reserve pan; no need to wipe clean.

  • Step 5 - Make Butter and Finish Dish

    Make Butter and Finish Dish

    In a mixing bowl, whisk ¼ tsp. shallot, ¼ tsp. parsley stems, ¼ tsp. vinegar, butter, goat cheese (reserve a pinch for garnish) vigerously until smooth like cake frosting. The more it's whisked, the creamier it will be.Return pan used to cook chicken to medium-low heat. Add remaining shallot, remaining parsley stems, ½ tsp. olive oil, and a pinch of salt to hot pan and cook until tender, 1-2 minutes. Place chicken on a plate and alternate butternut squash and beets next to them. Garnish dish with cooked minced shallot, pickled shallot, parsley leaves, and whipped butter.