Smoked Almond Butter Chicken Breast with BBQ Butternut Squash
Prep & Cook Time:15-20 min.
Cook Within:5 days
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
Due to our just-in-time sourcing model, we may have to send you a
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You Will Need
Medium Non-Stick Pans
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
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 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and tent with foil.
While chicken cooks, cook butternut squash.
Cook the Butternut Squash
Trim and thinly slice green onions. Keep white and green portions separate.
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add butternut squash, seasoning rub, and a pinch of salt and pepper to hot pan. Cover, and stir occasionally, 5 minutes.
Stir in white portions of green onions. Cover, and stir occasionally until tender and lightly browned, 3-7 minutes.
Remove from burner.
Make the Almond Butter
Coarsely chop almonds.
Combine softened butter, almonds, and a pinch of pepper in a mixing bowl.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with butter and butternut squash with green portions of green onions and Parmesan Bon appétit!
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