Meal Kit

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

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Under 35g carbs

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. Brussels Sprouts
  • 8 oz. Cubed Butternut Squash
  • Info
    2 oz. Sour Cream
  • Info
    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)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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. 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. 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. 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. 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. 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!

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