Meal Kit

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)

  • 2 Green Onion
  • 12 oz. Cubed Butternut Squash
  • Info
    4 oz. Vindaloo Sauce
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1


    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. 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. 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. 4

    Heat Sauce

    In the same pan, add vindaloo sauce and heat gently.

  5. 5

    Finish The Dish

    Garnish with peanuts.

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 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.