Red Curry Chicken Breast
with butternut squash and peppers
Prep & Cook Time: 60+ min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Peanuts
Chef
Jimmy Cababa
In Your Box (serves 2)
- 12 oz. Cubed Butternut Squash
-
4 oz. Vindaloo Sauce
- 2 Green Onion
-
½ oz. Roasted Peanuts
- 13 oz. Boneless Skinless Chicken Breasts
- 1 Green Bell Pepper
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)
-
Calories491
-
Carbohydrates35g
-
Fat20g
-
Protein44g
-
Sodium1382mg
Recipe Steps
Before You Cook
-
1 Prep
Stem, seed, remove ribs, and cut red bell pepper into 1" dice. (Time: 1:30) Trim and thinly slice green onions on an angle, keeping white and green portions separate.
-
2 Cook Squash & Peppers
Heat a medium nonstick pan over medium high heat. Add squash, 2 tsp olive oil, ¼ tsp salt and a pinch of pepper. Cook for 3-4 minutes until browned all over. Add peppers and green onion bottoms. Toss for 1 minute. Transfer to prepared baking sheet and roast in a hot oven for 10-12 minutes or until tender. While vegetables roast, prepare chicken.
-
3 Cook Chicken
Pat chicken breasts 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 breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner.
-
4 Heat Sauce
In the same pan, add vindaloo sauce and heat gently.
-
5 Finish The Dish
Garnish with peanuts.
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.
