Meal Kit
Rustle & Roast Chicken Breast
with Brussels sprouts and butternut squash hash
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
.jpg)
Chef
Nigel Palmer
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Brussels Sprouts
- 8 oz. Cubed Butternut Squash
- 2 oz. Sour Cream
- ¼ cup Italian Panko Blend
- 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)
-
Calories520
-
Carbohydrates34g
-
Net Carbs28g
-
Fat24g
-
Protein44g
-
Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Mixing Bowls
- 1 Baking Sheet
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 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. -
2 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. -
3 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. -
4 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. -
5 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!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
