Smoked Almond Butter Chicken Breast with BBQ Butternut Squash
Prep & Cook Time:15-20 min.
Cook Within:5 days
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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consult a health professional to decide if our meals are safe for
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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 again, 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. Set aside.
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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