Thyme Chicken and Butternut Squash

Thyme Chicken and Butternut Squash

with Creamed Brussels

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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.

Tags:Carb Smart (50g or less)
Allergens:Milk/LaitTree Nut/Noix

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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

170 g

Butternut Squash, cubes

7 g


3 tbsp

Sour Cream


113 g

Red Onion

3 g


28 g

Almonds, sliced

(ContainsTree Nut/Noix)

170 g

Brussels Sprouts

1 tsp

Garlic Salt

Not included in your delivery

¼ cup



2 tbsp

Unsalted Butter*


1.66 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2678 kJ
Calories640 kcal
Fat38 g
Saturated Fat13 g
Carbohydrate29 g
Sugar12 g
Dietary Fiber8 g
Protein49 g
Cholesterol160 mg
Sodium1000 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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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.