Meal Kit
Lemon-Herb Chicken and Basil Pesto Cream
with garlic-green onion butternut squash
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
Chicken goes with so many things: pasta, peanut sauce, Gonzo the Great (Camilla was his lady chicken love… nevermind). But one of the best flavors to feature with the fantastic fowl is the bright sunshine of lemon: acidic, tangy, terrific with tender breast meat. Here, with panko, it adds a crunchy delight, and the basil pesto sauce is the most amazing accompaniment. This is the perfect weeknight meal for anyone, including all the weirdos like Gonzo out there.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Cubed Butternut Squash
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4 fl. oz. Cream Sauce Base
- 1 Lemon
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2 oz. Basil Pesto
- 2 Green Onions
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2 Tbsp. Italian Panko Blend
- 2 Garlic Cloves
- 1 tsp. Cornstarch
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) oPNl0ROX
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Calories590
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Carbohydrates36g
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Net Carbs31g
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Fat32g
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Protein42g
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Sodium1250mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 3 Mixing Bowls
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 salmon, pat dry, and season flesh side with a pinch of salt and pepper. In Step 3, roast butternut squash, 8 minutes. Follow same instructions as chicken in Step 2, topping flesh side, then searing, panko-side down, until golden brown, 2-4 minutes. Roast until salmon reaches minimum internal temperature, 7-10 minutes.
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If using sirloin, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as chicken in Step 2, topping one side then searing, panko-side down, until golden brown, 2-3 minutes. Roast in hot oven until sirloin reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes.
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1 Roast the Garlic
Halve garlic.
Place garlic halves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic.Place directly on oven rack, opening side up, and roast in hot oven until garlic is tender, 18-20 minutes.While garlic roasts, prepare ingredients. -
2 Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Zest lemon, halve lengthwise, and cut halves into wedges.In a mixing bowl, combine cornstarch and 1 tsp. water. Set aside.In another mixing bowl, combine panko and 1 tsp. lemon zest. Set aside.Pat chicken dry, and season both sides with a pinch of pepper. -
3 Start the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash and white portions of green onions on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into squash.Spread into a single layer on one side. Roast in hot oven, 5 minutes.While butternut squash roasts, prepare chicken. -
4 Finish the Chicken
Stir cornstarch mixture to recombine. Top chicken evenly on one side with cornstarch mixture, then panko-lemon zest mixture, pressing gently to adhere.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan, panko side down. Cook undisturbed until golden brown, 2-3 minutes.Transfer chicken, panko side up, to empty side of baking sheet. Reserve pan; no need to wipe clean. Roast in hot oven until squash is tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken cooks, make sauces. -
5 Make Sauces and Finish Dish
Carefully, open garlic pouch. Transfer garlic to another mixing bowl and mash until slightly chunky. Add 1 tsp. olive oil, green onions, and a pinch of salt and pepper and stir until combined. Add butternut squash and gently combine until coated.
Return pan used to cook chicken to medium heat. Add cream sauce, basil pesto, and a pinch of pepper to hot pan and stir to combine. Bring to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes.Remove from burner.Plate as pictured on front of card, placing chicken on basil cream sauce. Squeeze lemon wedges over to taste. Bon appétit!
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