Cheesy Fontina Baked Chicken & Squash with Arugula & Apple Salad
Carb Conscious

Cheesy Fontina Baked Chicken & Squash

with Arugula & Apple Salad

50 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Here, you'll coat tender chicken breasts with a combination of butter, breadcrumbs, garlic paste, and fontina cheese, before roasting them in the oven to golden brown perfection. You'll roast butterbaby squash under the chicken, and serve it all with a sweet and simple arugula and apple salad.

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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
fresh
ingredients
Cheesy Fontina Baked Chicken & Squash with Arugula & Apple Salad
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Butterbaby Squash
  • 1 Apple
  • 4 oz Arugula
  • 4 oz Shredded Fontina Cheese
  • 2 tsps Honey
  • 1 Tbsp Verjus Blanc
  • 1 clove Garlic
  • ¼ cup Panko Breadcrumbs
  • 1 bunch Rosemary
  • 1 oz Salted Butter
  • ¼ cup Grated Parmesan Cheese
Full recipe coming soon!

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Tips from Home Chefs

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Cheesy Fontina Baked Chicken & Squash

Prepare & roast the squash
1 Prepare & roast the squash

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Pick the rosemary leaves off of the stems; roughly chop the leaves. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then medium dice. Place in a large baking dish. Drizzle with olive oil and season with salt, pepper, and the chopped rosemary. Toss to coat. Arrange in an even layer. Roast 12 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, quarter, core, and thinly slice the apple. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Melt the butter in a medium bowl in the microwave (or melt in a pot on the stove, then transfer to a medium bowl). Add the breadcrumbs, garlic paste, and fontina. Season with salt and pepper. Stir to combine. To make the dressing, in a large bowl, whisk together the honey, verjus, and 1 tablespoon of olive oil; season with salt and pepper.

Prepare the remaining ingredients
Coat & roast the chicken
3 Coat & roast the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Carefully place the seasoned chicken on top of the partially roasted squash. Evenly top the chicken with the cheesy breadcrumbs (pressing gently to adhere). Tightly cover the baking dish with foil. Roast 12 minutes. Carefully remove the foil. Continue to roast 10 to 12 minutes, or until the topping is browned, the squash is tender when pierced with a fork, and the chicken is cooked through.* Remove from the oven and let stand at least 2 minutes before serving. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Make the salad & serve your dish

Just before serving, to the bowl of dressing, add the arugula, parmesan, and sliced apple; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the roasted chicken and squash with the salad on the side. Enjoy!

Make the salad & serve your dish
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