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 crunchy finish of toasted almonds. Bon appétit!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
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
3 g
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*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Strip 1 tbsp thyme leaves (dbl for 4 ppl) from the stems. Halve, then 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, then season with garlic salt, pepper and thyme.
Toss the onions, squash and 2 tsp oil (dbl for 4 ppl) 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 4 ppl), 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 same 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 pan over medium heat. Add 2 tbsp butter (dbl for 4 ppl). Swirl to melt. Add the Brussels sprouts and garlic. Cook, tossing carefully, until Brussels sprouts are tender, 2-3 min. Add the sour cream and 1/4 cup milk (dbl for 4 ppl) to the pan. Cook, stirring, until mixture thickens slightly, 1-2 min. Season with salt and pepper.
Slice the chicken. Divide the creamed Brussels sprouts between plates. Top with the roasted veggies and chicken. Sprinkle the toasted almonds over top.
