Smart Chicken and Butternut Squash
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Smart Chicken and Butternut Squash

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.

Carb Smart
Calorie Smart
Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

170 g

Butternut Squash, cubes

7 g


3 tbsp

Sour Cream

(Contains Milk)

113 g

Red Onion

1 unit


28 g

Almonds, sliced

(Contains Tree nuts)

170 g

Brussels Sprouts

1 tsp

Garlic Salt

Not included in your delivery

¼ cup


(Contains Milk)

2 tbsp

Unsalted Butter*

(Contains Milk)

1.66 tbsp


0.13 tsp


0.06 tsp



Nutrition Values

Calories640 kcal
Fat38 g
Saturated Fat13 g
Carbohydrate29 g
Sugar12 g
Dietary Fiber8 g
Protein49 g
Cholesterol160 mg
Sodium790 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Measuring Cups



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.

Roast veggies

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.

Sear chicken

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.

Toast almonds

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.

Cook Brussels sprouts

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.

Finish and serve

Thinly slice chicken. Divide creamed Brussels sprouts between plates. Top with roasted veggies and chicken. Sprinkle almonds over top.

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