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Dairy Free
Gluten Free

Southwest Chicken over Quinoa

with Butternut Squash, Kale & Pepitas

Cooking time

25 minutes




820 /serving

Smoky, fresh and zesty, Southwestern flavours make for the perfect healthy, summery dinner bowl. Spiced butternut squash is roasted and served alongside plump chicken thighs (also given the spice rub treatment), Roma tomatoes, and sautéed kale. Serve it over pre-cooked quinoa, elevated with a hit of lime for brightness and toasted pepitas (or pumpkin seeds, for the uninitiated) for crunch. It’s a little sweet, a little spiced and, above all, absolutely delicious.

We will send you:

  • 6 Chicken thighs (High-protein serving)
  • 225g Diced butternut squash
  • 60g Chopped kale
  • 25g Diced onions
  • 1 Lime
  • 1 Tomato
  • 225g Pre-cooked multicoloured quinoa
  • 25g Pumpkin seeds (pepitas)
  • 10g Southwest chicken spice blend (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, Cayenne pepper, coriander seeds, thyme, oregano, rosemary, hickory flavour)

  • Contains: Mustard

    You will need:

    Large pan
    Sheet pan
    Salt & pepper
    Parchment paper
    Total Fat
    37 g
    Saturated Fat
    6 g
    780 mg
    Total Carbs
    64 g
    11 g
    65 g
    10 g
    a picture
    Roast the squash
    Preheat the oven to 450°F. On a lined sheet pan, toss the butternut squash with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 22 to 24 minutes, turning over once, until browned and tender when pierced with a fork.
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    Toast the pepitas
    While the squash roasts, in a large 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 a pinch of the remaining spice blend and S&P. Wipe out the pan.
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    Cook the chicken
    In the same pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.
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    Mise en place
    While the chicken cooks, cut the lime into wedges. Small dice the tomato.
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    Cook the kale
    In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the onions and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the kale and cook, stirring frequently, 1 to 2 minutes, until wilted; season with S&P to taste.
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    Warm the quinoa & serve
    Using a knife, poke a small hole in the bag of quinoa; microwave, 1 to 1.5 minutes, until warm. Transfer to a bowl and add juice from up to ½ the lime wedges (to taste); season with the remaining spice blend and S&P to taste. Divide the warmed quinoa between your bowls. Top with the finished chicken, roasted squash, kale and tomatoes. Garnish with the toasted pepitas and remaining lime wedges. Bon appétit!

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