Meal Kit
Chicken Salsa Verde Bowl
with butternut squash and queso fresco
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Rachel Post
Verde means green, and salsa means sauce, so you can guess what this meal features: a fire-roasted salsa containing tomatillos, green tomatoes, green pepper, and jalapeño. The chicken and butternut squash combo here soaks up the sauce (or salsa) delightfully, and a bit of corn and cheese just makes it all the more flavorful. Salsa verde? Salsa yummy.
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 12 oz. Cubed Butternut Squash
- 3 oz. Corn Kernels
- 2 oz. Fire Roasted Salsa Verde
- 2 Green Onions
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1 oz. Queso Fresco Crumbles
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1 oz. Sour Cream
- ½ tsp. Cilantro Lime Pepper Salt
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) GqnzoVqW
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Calories450
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Carbohydrates34g
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Net Carbs29g
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Fat18g
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Protein42g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Large Non-Stick Pan
- 1 Baking Sheet
- 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
Customize It Instructions
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If using whole chicken breasts, pat dry and cut into 1” dice. Follow same instructions as diced chicken.
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If using shrimp, pat dry. Follow same instructions as chicken in Step 3, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using Impossible burger, follow same instructions as chicken in Step 3, breaking up burger until heated through, 4-6 minutes.
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1 Roast the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, seasoning blend, and 1/4 tsp. salt. Massage oil, seasoning, and salt into squash.Spread into a single layer. Roast in hot oven until tender, 25-30 minutes.While squash roasts, prepare ingredients. -
2 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat chicken dry. -
3 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add diced chicken to hot pan and stir occasionally, 3 minutes.Add white portions of green onions and corn. Stir occasionally until onions soften, no pink remains on chicken, and chicken reaches a minimum internal temperature of 165 degrees, 2-4 minutes. -
4 Add the Sauce
Reduce heat to medium-low. Add salsa verde to hot pan and stir until chicken is coated. Bring to a simmer.
Once simmering, add 2 Tbsp. water. Stir constantly until sauce is slightly thinned and heated through, 2-3 minutes.Remove from burner. Season with 1/4 tsp. salt. -
5 Make Crema and Finish Dish
In a mixing bowl, combine sour cream, 2 tsp. water, and a pinch of salt.
Plate dish as pictured on front of card, topping butternut squash with chicken and garnishing with crema, cheese, and green portions of green onions. If desired, mix chicken and butternut before serving. Bon appétit!
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