Seared Chicken & Creamy Tomatillo Sauce
with Roasted Vegetables
This dish showcases our bright tomatillo-poblano sauce, which we’re mixing with rich mascarpone cheese to make a creamy, zesty sauce for our seared chicken—perfectly accompanied by a trio of roasted squash, potatoes, and onion.
Details
This dish showcases our bright tomatillo-poblano sauce, which we’re mixing with rich mascarpone cheese to make a creamy, zesty sauce for our seared chicken—perfectly accompanied by a trio of roasted squash, potatoes, and onion.
Nutrition per serving
610 Calories
Ingredients
2 each
Boneless, Skinless Chicken Breasts
1 each
Delicata Squash
1 each
Red Onion
1 tbsp
Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
12 oz
Potatoes
⅓ cup
Tomatillo-Poblano Sauce
2 tbsp
Mascarpone Cheese
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare & roast the vegetables
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/4-inch pieces. Medium dice the potatoes. Halve and peel the onion; cut into 2-inch-wide wedges, keeping the layers intact. Place the prepared vegetables on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
step 2
Cook the chicken
Once the vegetables have roasted about 10 minutes, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.
*An instant-read thermometer should register 165°F.
step 3
Make the sauce
Meanwhile, in a bowl, combine the tomatillo-poblano sauce and mascarpone. Taste, then season with salt and pepper if desired.
step 4
Slice the chicken & serve your dish
Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted vegetables. Top the chicken with the sauce. Enjoy!
Instructions
step 1
Prepare & roast the vegetables
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/4-inch pieces. Medium dice the potatoes. Halve and peel the onion; cut into 2-inch-wide wedges, keeping the layers intact. Place the prepared vegetables on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
step 2
Cook the chicken
Once the vegetables have roasted about 10 minutes, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.
*An instant-read thermometer should register 165°F.
step 3
Make the sauce
Meanwhile, in a bowl, combine the tomatillo-poblano sauce and mascarpone. Taste, then season with salt and pepper if desired.
step 4
Slice the chicken & serve your dish
Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted vegetables. Top the chicken with the sauce. Enjoy!
item not currently available
Browse more items on this week’s menu
Browse more items on this week’s menu