Express
Salsa Chicken Cutlet
with butternut squash
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Cubed Butternut Squash
- 10 oz. Boneless Skinless Chicken Cutlet
- 4 oz. Fire Roasted Salsa
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1 oz. Sour Cream
- 2 Green Onions
- ½ oz. Tortilla Strips
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½ oz. Grated Cotija Cheese
- 1 tsp. Taco 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.
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Nutrition (per serving) MOxLZEOr
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Calories400
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Carbohydrates31g
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Net Carbs26g
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Fat17g
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Protein34g
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Sodium1270mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
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
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1 Cook the Chicken
Pat chicken dry and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side.Add salsa (to taste) and 1 Tbsp. water. Bring to a simmer.Once simmering, cover, and cook, 2 minutes.Remove from burner.While chicken cooks, continue recipe. -
2 Cook the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add butternut squash, taco seasoning, and 1/4 cup water to hot pan. Cover and stir occasionally until tender and lightly browned, 8-12 minutes.If pan is dry, add additional water, 1 Tbsp. at a time, as needed.Remove from burner.While butternut squash cooks, continue recipe. -
3 Prepare Ingredients and Make Crema
Trim and thinly slice green onions.
In a mixing bowl, combine sour cream, a pinch of salt, and 1 tsp. water. Set aside. -
4 Finish the Dish
Plate dish as pictured on front of card, topping chicken with salsa from pan (to taste) and tortilla strips. Garnish butternut squash with crema, cheese, and green onions. Bon appétit!
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