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Tomato-Pesto Seared Chicken

with Butternut Squash Mash & Garlic-Sautéed Spinach

Cooking time

25 minutes




550 /serving

Butternut squash mash serves as a healthy yet indulgent base for this juicy seared chicken, elevated with a dollop of tomato pesto that’s savoury and a little bit tangy, in contrast to the delicate sweetness of the squash. Serve up some garlicky sautéed spinach on the side (hey, if it worked for Popeye...) with a sprinkle of scallions over the whole dish, and you’ll see how tasty easy can be.

We will send you:

  • 2 Chicken breasts (High-protein serving)
  • 180g Baby spinach
  • 300g Diced butternut squash
  • 15ml Minced garlic
  • 2 Scallions
  • 15ml Sun-dried tomato pesto
  • 10g Roasted garlic & red pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Sulphites, Cashews

You will need:

Medium pot
Large pan
2 or 4 tbsp Butter
Salt & pepper
Total Fat
29 g
Saturated Fat
10 g
700 mg
Total Carbs
26 g
10 g
49 g
5 g
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Cook the chicken
Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅓ of the spice blend and S&P. Add the chicken to the pan and cook, partially covered, 6 to 8 minutes on the first side. Flip the chicken* and brush with the sun-dried tomato pesto; continue to cook, partially covered, 6 to 8 minutes, until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the chicken rest for 5 minutes before slicing it.
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Make the mash
While the chicken cooks, add the butternut squash and ½ the garlic to the pot of boiling water. Cook, 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions); season with ½ the remaining spice blend and S&P. Using a fork, mash to your desired consistency.
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Cook the spinach
In the reserved pan of fond, heat a drizzle of oil on medium-high. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Add the white bottoms of the scallions and remaining garlic to the pan. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the spinach and cook, scraping up the fond from the bottom of the pan, 1 to 2 minutes, until wilted; season with the remaining spice blend and S&P.
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Plate your dish
Divide the finished mash between your plates. Top with the garlic-sautéed spinach and finished chicken. Garnish the dish with as many of the green tops of the scallions as you’d like. Bon appétit!

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