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

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)

  • 8 oz. Cubed Butternut Squash
  • 8 oz. Brussels Sprouts
  • Info
    1 oz. Grated Cotija Cheese
  • ½ oz. Pepitas
  • 1 tsp. Fajita Seasoning
  • 2 tsp. Sugar
  • Info
    4 oz. Light Cream
  • 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.

  • Nutrition (per serving)

  • Calories
    604
  • Carbohydrates
    34g
  • Fat
    33g
  • Protein
    47g
  • Sodium
    1505mg

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

    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

  2. 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.

  3. 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.

  4. 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.

  5. 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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