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Easy prep

Mexican-Style Spiced Chicken

with Pepita Gremolata & Butternut Squash Pilaf

Cooking time

20 minutes




920 /serving

Winter won’t get the better of us! We’re turning up the heat in the kitchen with bright and breezy flavours inspired by marvellous Mexico, starting with the custom spice blend you’ll sprinkle on your pan-seared chicken breasts. You’ll garnish them with a fresh and zesty toasted pepita, parsley, honey and lime sauce. Finally, for a bit of a twist, we’ve revamped a classic rice pilaf for your side by adding in sweet roasted butternut squash and hits of citrus—it’s sunshine on a plate.

We will send you:

  • 2 Chicken breasts
  • 1 Bunch of parsley
  • 1 Lime
  • 15ml Minced garlic
  • 400g Diced butternut squash
  • 165g White rice
  • 14g Honey
  • 25g Pepitas (pumpkin seeds)
  • 2g Mexican-style spice blend (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
  • 9g Rice pilaf spice blend (salt, garlic, curry powder, onion, red bell pepper, green bell pepper, celery seeds, basil, sunflower oil, parsley, chives)

Contains: Sesame Seeds, Sulphites

You will need:

Medium pot
Medium pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
34 g
Saturated Fat
5 g
540 mg
Total Carbs
103 g
18 g
52 g
7 g
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Roast the squash
Preheat the oven to 450°F. 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 20 minutes, or until browned and tender when pierced with a fork.
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Cook the rice
While the squash cooks, in a medium pot, heat a drizzle of oil on medium-high. Add the garlic; season with S&P. Cook, stirring, 30 sec. to 1 min., until fragrant. Add the rice, rice pilaf spice blend, a big pinch of salt and 1 ¼ cups water (double for 4 portions); bring to a boil. Cover, reduce the heat and let simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Zest the lime. Fluff the cooked rice with a fork; add in lime zest to taste.
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Toast 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, 2 to 3 minutes, or until golden brown (be careful, as the pepitas may pop as they toast). Transfer to a plate lined with paper towel and immediately season with S&P. Wipe out and reserve the pan. Once cool enough to handle, transfer the pepitas to a cutting board and finely chop. 
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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-style spice blend. Add the seasoned chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until browned and cooked through.
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Finish & serve
While the chicken cooks, juice the lime. Chop the parsley. In a bowl, make the pepita gremolata by combining the chopped pepitas, parsley, honey, as much of the lime juice as you’d like and 2 tbsp olive oil (double for 4 portions); season with S&P. To the pot of cooked rice, add the roasted squash; combine and season with S&P. Divide the rice and chicken between your plates. Top the chicken with the pepita gremolata. Bon appétit!

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