Thyme Chicken and Butternut Squash
with Creamed Brussels
Eating wholesome meals doesn't have to be boring. Tonight's elegant chicken dinner is elevated with creamed Brussels, roasted squash, onion petals and a crunchie finish of toasted almonds. Bon appetite!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Chicken Breasts
170 g
Butternut Squash, cubes
7 g
Thyme
3 tbsp
Sour Cream
(Contains: Milk)
113 g
Red Onion
3 g
Garlic
28 g
Almonds, sliced
(Contains: Tree nuts)
170 g
Brussels Sprouts
Not included in your delivery
¼ cup
Milk*
(Contains: Milk)
2 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt and Pepper*
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 4ppl) from the stems. Thinly slice the Brussels sprouts. Peel, then quarter the onion. Separate the onion petals. Peel, then mince the garlic. Pat the chicken dry with paper towels. Season with salt, pepper and thyme.
Toss the onions, squash and 2 tsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast the veggies, in the middle of the oven, until the squash is tender, 12-15 mins.
While the veggies roast, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then the chicken. Sear, until chicken is golden-brown, 2-3 min per side. Transfer to another baking sheet. Bake in the top of the oven, until chicken is cooked through, 10-12 min.** Carefully wipe the pan clean.
Re-heat the large non-stick pan over medium heat. Add the 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. Set aside.
Re-heat the large non-stick pan over medium heat. Add 2 tbsp butter (dbl for 4ppl). Swirl to melt. Add the Brussels and garlic. Cook, tossing carefully until Brussels are tender, 2-3 min. Add the sour cream and 1/4 cup milk (dbl for 4ppl) to the pan. Cook, stirring until mixture thickens slightly, 1-2 min. Season with salt and pepper.
Slice the chicken. Divide the creamed Brussels between plates. Top with the roasted veggies and chicken. Sprinkle with the toasted almonds.
