Rustle & Roast Chicken Breast
with Brussels sprouts and butternut squash hash
Prep & Cook Time: 30-40 min.
Difficulty Level: Easy
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
What is “rustle and roast?” It's a very complex culinary concept; you'll need a couple of years in culinary school to figure out. It's the subject of a great deal of both academic and practical debate. To build this recipe, our food scientists and R&D chefs utilized the most current and advanced techniques in both chicken and chicken preparation. There are a few TED talks we can recommend, but you'll only get so far… if we had to try to sum it up in just a few words… it's putting crunchy stuff on chicken and then roasting it in the oven. There. We'll just sit here waiting for your confused phone calls.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cubed Butternut Squash
- 8 oz. Brussels Sprouts
- 1 tsp. Cornstarch
- 1 tsp. Chimichurri Seasoning
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) 8O75RAPD
You Will Need
- Olive Oil
- Cooking Spray
- 2 Mixing Bowls
- 1 Baking Sheet
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
Start the Butternut Squash
Place butternut squash on one half of prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt. Massage oil into squash.Spread into a single layer on their side. Roast in hot oven, 5 minutes.Remove from oven. Squash will finish cooking in a later step.While squash roasts, prepare ingredients.
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.If using steak, follow same instructions. If using salmon, follow same instructions and season flesh side with a pinch of salt and pepper.
Prepare the Chicken and Vegetables
Add Brussels sprouts to baking sheet with butternut squash. Using a spoon or tongs (baking sheet will be hot), toss vegetables together with 2 tsp. olive oil, 1/4 tsp. salt, and half the seasoning blend (reserve remaining for sauce).Spread into a single layer on their side.In a mixing bowl, combine panko, cornstarch, and 1 tsp. olive oil. Place chicken on empty half of prepared baking sheet and top with panko mixture, pressing gently to adhere.If using steak or salmon, follow same instructions.
Roast the Chicken and Vegetables
Return baking sheet to hot oven and roast until vegetables are tender and browned, and chicken reaches a minimum internal temperature of 165 degrees, 15-17 minutes.If using sirloin steak, roast in hot oven until steaks reach a minimum internal temperature of 145 degrees, 12-15 minutes. If using salmon, roast until crust browns and salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes. If vegetables need more time, remove protein from baking sheet and roast an additional 2-4 minutes.
Make Sauce and Finish Dish
In another mixing bowl, combine sour cream, 1 tsp. olive oil, and remaining seasoning blend.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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