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
A note about serious food allergies
Ponder, if you will, the deliciousness of nachos. The salty corn crunch of tortillas topped with melted cheese… no matter what other toppings and garnishing, that's what you want. Well, we're giving you just that here, but atop a succulent, delicious chicken breast instead of in a paper boat or a plastic fake baseball batting helmet. The elotes-style acorn squash has just the right amount of soft chipotle heat to make a perfect match with the chicken. You'll be pondering the deliciousness of this meal all the way up to a clean plate.
Tip: Easiest way to remove jalapeño stems and seeds: remove ends, then hold upright. Carefully slice the pepper into four pieces, leaving stem and seed to discard.
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.
You Will Need
Medium Non-Stick Pan
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
Prepare the Ingredients
Make several large slits in acorn squash with tip of the knife. Microwave on high, 3-5 minutes. This will make the skin softer and easier to cut. Trim ends and halve from pole to pole. Use a spoon to scoop out strings and seeds. Cut halves into ½" slices.
Halve jalapeño lengthwise, seed, remove ribs, and thinly slice. Wash hands and cutting board after working with jalapeño.
Coarsely crush tortilla strips.
Halve lime. Juice one half and cut other half into quarters.
Coarsely chop cilantro (no need to stem).
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Start the Squash
Place squash slices on prepared baking sheet. Drizzle with 2 tsp. olive oil and season with ¼ tsp. salt and chipotle seasoning (use half for a milder flavor). Toss to combine.
Spread into a single layer. Roast in hot oven, 15 minutes.
Remove from oven. Squash will finish cooking in a later step.
While squash roasts, sear chicken and make topping.
Sear Chicken and Make Tortilla Topping
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until lightly browned, 2-3 minutes per side.
Remove from burner. Chicken will finish cooking in a later step.
While chicken sears, combine cheese, jalapeño (to taste), crushed tortilla strips, and 1 tsp. olive oil in a mixing bowl. Set aside.
Finish the Chicken and Squash
Transfer chicken to baking sheet. If needed, carefully move squash to make room. Cover chicken with tortilla topping, pressing lightly to adhere.
Roast until cheese melts, squash is tender, and chicken reaches a minimum internal temperature of 165 degrees, 7-8 minutes.
While chicken roasts, make crema.
Make Crema and Finish Dish
In another mixing bowl, combine sour cream, 1 tsp. lime juice, and a pinch of salt.
Plate dish as pictured on front of card, garnishing squash with crema and cilantro. Squeeze lime quarters over to taste. Bon appétit!
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