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

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 recipe cards and 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

In Your Box (serves 2)

  • 12 oz. Cubed Butternut Squash
  • Info
    4 oz. Vindaloo Sauce
  • 2 Green Onion
  • Info
    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)

  • Calories
    491
  • Carbohydrates
    35g
  • Fat
    20g
  • Protein
    44g
  • Sodium
    1382mg

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.

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