Grill-Ready

Queso and Pepper Chicken with Green Chili Butternut Squash and Corn

easy prep & grill bag included

Prep & Cook Time: 25-35 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Milk, Eggs, Wheat

Calories Conscious
Carb Conscious
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

Fire her up! You can have a name for your grill, a special spot for her (or him) on your deck, or even a decorative cover, but your grill will never feel as loved as when you place our special ready to grill meals on the hot rack. These meals are specially designed by our chefs with little to no prep, but maximum to infinity flavor. Whether sunny or snowy, winter or summer, grilled meals bring the best flavor. Order this, and we think you'll agree.

In Your Box (serves 2)

  • 5 oz. Corn Kernels
  • Info
    ½ oz. Queso Fresco Crumbles
  • Info
    0.42 oz. Mayonnaise
  • 13 oz. Boneless Skinless Chicken Breasts
  • ½ tsp. Garlic Salt
  • 8 oz. Cubed Butternut Squash
  • Info
    ½ oz. Crispy Red Peppers
  • Info
    2 fl. oz. Green Chili Aioli

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
    603
  • Carbohydrates
    34g
  • Fat
    34g
  • Protein
    43g
  • Sodium
    1620mg

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

Customize It Instructions

  • If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 2, grilling, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using filets mignon, follow same instructions as chicken in Steps 1 and 2, grilling until steaks reach minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.

  • If using ribeye, follow same instructions as chicken in Steps 1 and 2, grilling until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.

  1. 1

    Prepare the Ingredients

    Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry. Place butternut squash, corn, garlic salt, and 1 tsp. olive oil in provided grill bag. Roll open end of bag to seal and gently shake to mix. Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Grill the Meal

    Place grill bag on hot grill and cook until butternut squash is tender, 15-18 minutes, flipping once halfway through. While grill bag cooks, place chicken on hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

  3. 3

    Finish the Dish

    Carefully open grill bag and stir in green chili aioli (taste first before adding; aioli is spicy!). Scoop out vegetables. Plate dish as pictured on front of card, topping chicken evenly with mayonnaise, crispy red peppers, and cheese. Bon appétit!

  4. 4

    For a Rainy Day...

    If cooking indoors, preheat oven to 400 degrees. Thoroughly rinse any fresh produce and pat dry. Prepare a baking sheet with foil and cooking spray. Place butternut squash, 1 tsp. olive oil, and garlic salt on prepared baking sheet and toss to coat. Spread into a single layer and roast in hot oven until butternut squash is tender, 26-30 minutes. After 20 minutes, carefully add corn and continue roasting until warmed through, 6-10 minutes. While vegetables roast, pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove to a plate and cover. Remove roasted vegetables to a bowl and stir in green chili aioli (taste first before adding). Follow same plating instructions.

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