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
    0
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg
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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
    1

    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
    2

    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
    3

    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
    4

    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
    5

    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.