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