Meal Kit
Fire-Roasted Tomato Chicken
with cheesy butternut squash and roasted poblano
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cubed Butternut Squash
- 1 Onion
- 1 Poblano Pepper
- 3 oz. Fire Roasted Diced Tomatoes in Juice
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1 oz. Grated Cotija Cheese
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4 tsp. Chicken Demi-Glace Concentrate
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½ oz. Crispy Jalapenos
- ¼ oz. Cilantro
- 2 tsp. Fajita 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) 2qW0LzOR
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Calories500
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Carbohydrates35g
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Net Carbs30g
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Fat22g
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Protein43g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 Prepare the Ingredients
Mince cilantro (no need to stem).
Halve any large butternut squash pieces to roughly match smaller pieces.Halve and peel onion. Cut halves into 1/4" dice.Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Pat chicken dry, and season both sides with seasoning blend. -
2 Start the Vegetables
Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into squash.
Spread into a single layer. Roast in hot oven until beginning to get tender, 16-18 minutes.While vegetables roast, cook chicken. -
3 Finish Vegetables and Cook Chicken
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 2-3 minutes on one side.
Carefully, remove baking sheet from oven and flip vegetables. Add poblano and push to one side. Baking sheet will be hot! Use a utensil.Add chicken to empty side of tray, seared side up. Reserve pan; no need to wipe clean.Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While vegetables and chicken roast, make sauce. -
4 Make the Sauce
Return pan used to sear chicken to medium heat and add 2 tsp. olive oil.
Add onion to hot pan and stir occasionally until tender, 2-3 minutes.Add tomatoes, demi-glace, and 1 tsp. water. Cook until reduced by half, 1-2 minutes.Remove from burner. Stir in cilantro until combined. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce and vegetables with cheese and crispy jalapeños (to taste). Bon appétit!
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