Culinary Collection
Roasted Fajita Chicken with Charred Tomatillo Cream, Butternut and Candied Pepitas
Culinary Collection
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy

Contains: Milk

Chef
Jimmy Cababa
In Your Box (serves 2)
- 8 oz. Cubed Butternut Squash
- 8 oz. Brussels Sprouts
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- ½ oz. Pepitas
- 1 tsp. Fajita Seasoning
- 2 tsp. Sugar
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- 4 Tomatillo
- 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.
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Nutrition (per serving)
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Calories604
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Carbohydrates34g
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Fat33g
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Protein47g
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Sodium1505mg
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
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1 Roast The Vegetables and Prepare The Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Place butternut squash and brussels sprouts on prepared baking sheet and toss with 2 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, 22-25 minutes. Core tomato, halve lengthwise, and cut into ¼" dice
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2 Make The Candied Pepitas
Place a small non-stick pan over medium heat. Add sugar and 2 Tbsp. water to hot pan and stir until dissolved. Add pepitas and stir constantly until water has evaporated and pepitas are shiny and sticky, 2-3 minutes. Transfer to a plate or cutting board and cool, 5 minutes. When pepitas are cool enough to handle, break into small pieces.
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3 Cook The Chicken
Pat chicken breasts dry, and season both sides with fajita seasoning, ¼ tsp salt and a pinch of pepper. " Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side. Transfer chicken to prepared baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Reserve pan; no need to wipe clean.
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4 Make The Sauce
In the same pan over high heat, add the tomatillos and cook until slightly charred, 2 minutes. add cream and bring to a simmer. Remove from heat.
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5 Finish The Dish
Plate dish as pictured on front of card, topping vegetables with candied pepitas and cotija cheese.. Bon appétit!
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