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Dairy Free
Gluten Free

Mexican-Spiced Chicken

with Rice & Roasted Butternut Squash

Cooking time

40 minutes


2 / 4


850 /serving

Baby, it’s cold outside… so we’re turning up the heat in the kitchen with bright and breezy Mexican flavours to keep us toasty warm. We’re showing off the best of Mexican spices with our pan-seared chicken breasts beautifully garnished with a fresh and zesty toasted pepita, parsley, honey and lime sauce. In a bit of a twist, we’re also revamping a classic rice pilaf with sweet and earthy roasted butternut squash and hints of citrus.

We will send you:

  • 2 Chicken breasts
  • 1 Bunch of parsley
  • 3 Garlic cloves
  • 1 Butternut squash
  • 1 Lime
  • 14g Honey
  • 30g Pumpkin seeds
  • 110g White rice
  • 2g Mexican spice blend (garlic, salt, cumin, oregano, onion, paprika, dried tomatoes, ancho, red bell pepper, green bell pepper, sesame seeds, coriander seeds, chili, Cayenne pepper, sunflower oil)
  • 9g Pilaf spice blend (salt, garlic, curry powder, onion, red bell pepper, green bell pepper, celery seeds, sunflower oil, basil, parsley, chives)

  • You will need:

    Medium pot
    Medium pan
    Sheet pan
    Olive oil
    Salt & pepper
    Parchment paper
    Total Fat
    40 g
    Saturated Fat
    6 g
    540 mg
    Total Carbs
    75 g
    15 g
    50 g
    6 g
    a picture
    Mise en place
    Preheat the oven to 450°F. Cut off and discard the ends of the squash. Peel and halve the squash lengthwise; scoop out the seeds and small dice the squash. Mince the garlic. Zest and juice the lime. Finely chop the parsley leaves and stems.
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    Roast the squash
    On a lined sheet pan, toss the squash with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast in the oven, 18 to 22 minutes, until browned and tender when pierced with a fork.
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    Cook the rice
    In a medium pot, heat a drizzle of oil on medium-high. Add the garlic; season with S&P. Cook, stirring constantly, 1 to 2 minutes, until the garlic is lightly browned. Add the rice, pilaf spice blend, a big pinch of salt and 1 cup of water (double for 4 portions); bring to a boil. Cover, reduce the heat and let simmer, 17 to 20 minutes, until tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and combine with the lime zest. Set aside in a warm spot.
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    Toast & chop the pepitas
    While the rice cooks, in a medium pan, heat a drizzle of oil on medium-high. Add the pepitas and toast, stirring frequently, 3 to 5 minutes, or until golden brown. (Be careful, the pepitas may pop as they toast.) Transfer to a paper towel-lined plate and immediately season with S&P. Once cool enough to handle, transfer to a cutting board and finely chop. Wipe out the pan.
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    Cook the chicken
    In the reserved pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with S&P and the Mexican spice blend. Cook, partially covered, 7 to 10 minutes per side or until cooked through.
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    Make the herb sauce & serve
    While the chicken cooks, in a bowl, combine the chopped pepitas, parsley, honey, lime juice and 2 tbsp of olive oil; season with S&P to taste. Add the roasted squash to the pot of cooked rice; stir to thoroughly combine and season with S&P to taste. Divide the finished rice and cooked chicken between your plates. Top the chicken with a few spoonfuls of the herb sauce. Bon appétit!

    *Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.