Smart Chicken and Butternut Squash
with Creamed Brussels
Wholesome, healthy meals don't have to be boring! Tonight's chicken dinner is elevated with creamed Brussels, roasted squash, onion petals and a crunchy toasted almond topping. Bon appétit!
Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
170 g
Butternut Squash, cubes
7 g
Thyme
3 tbsp
Sour Cream
(Contains Milk)
113 g
Red Onion
1 unit
Garlic
28 g
Almonds, sliced
(Contains Tree nuts)
170 g
Brussels Sprouts
1 tsp
Garlic Salt
Not included in your delivery
¼ cup
Milk*
(Contains Milk)
2 tbsp
Unsalted Butter*
(Contains Milk)
1.66 tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Halve, then thinly slice Brussels sprouts. Peel, then quarter onion. Separate onion petals. Peel, then mince or grate garlic. Pat chicken dry with paper towels, then season with half the garlic salt, pepper and thyme.
Add onions, squash and 2 tsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with remaining garlic salt and pepper, then toss to combine. Roast in the middle of the oven until squash is tender, 12-15 min.
While veggies roast, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until chicken is golden-brown, 2-3 min per side. Transfer to an unlined baking sheet. Bake in the top of the oven until chicken is cooked through, 10-12 min.** Carefully wipe the pan clean.
Reheat the same pan over medium. Add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Return the same pan to medium. Add 2 tbsp butter (dbl for 4 ppl), then swirl the pan to melt. Add Brussels sprouts and garlic. Cook, stirring occasionally, until Brussels sprouts are tender, 4-5 min. Add sour cream and 1/4 cup milk (dbl for 4 ppl). Cook, stirring often, until mixture thickens slightly, 1-2 min. Season with salt and pepper.
Thinly slice chicken. Divide creamed Brussels sprouts between plates. Top with roasted veggies and chicken. Sprinkle almonds over top.
