Culinary Collection

Roasted Chicken and Garden Salsa Sauce

with ricotta croquettes and butternut

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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)

  • 1 tsp. Fajita Seasoning
  • Info
    ½ oz. Grated Parmesan
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    ½ oz. Flour
  • 3 fl. oz. Marinara Sauce
  • Info
    1⅕ oz. Garden Salsa Cheese Spread
  • 8 oz. Cubed Butternut Squash
  • Info
    1 oz. Shredded Oaxacan Cheese
  • Info
    2 oz. Ricotta
  • 13 oz. Boneless Skinless Chicken Breasts

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

    Make The Croquettes

    Add ricotta, Oaxacan cheese, flour and Parmesan to a mixing bowl until completely combined. Divide mixture into 6 pieces. One at a time, add pieces to panko and form evenly into 6 balls. Transfer to a plate and place in the fridge to finish in a later step. While croquettes set up, prepare the squash.

  2. 2

    Roast The Squash and Cook The Chicken

    Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into squash. Spread into a single layer. Roast in hot oven until tender, 26-30 minutes. "Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 4-5 minutes. Transfer chicken, seared side up, to baking sheet with the squash. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes." Reserve pan; no need to wipe clean.

  3. 3

    Fry The Croquettes

    Heat 6 tsp olive oil in a medium pan over medium heat. "Line a plate with a paper towel. Remove croquettes from fridge. Add one croquette to oil. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Working in batches, carefully place remaining croquettes in hot oil and cook, turning occasionally, until golden brown and heated through, 4-5 minutes. Remove to towel-lined plate."

  4. 4

    Make The Sauces

    In the same pan used to cook chicken over medium heat, add garden salsa spread and ¼ cup water. Stir to combine and bring to a simmer. Transfer to a bowl and cover. Reserve pan; wipe clean. In the same pan over medium heat, add marinara sauce and fajita seasoning. Bring to a simmer.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card, serving marinara mixture with croquettes and garden salsa sauce with chicken. Bon appétit!

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