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
A note about serious food allergies
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.
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.
You Will Need
Before You Cook
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 ¼ 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, ¼ 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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