Home Chef

Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 425 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and generously coat with cooking spray Ingredient(s) used more than once: green onions Cooking GuidelinesTo ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using whole chicken breasts, pat dry and cut into 1” dice. Follow same instructions as diced chicken. If using shrimp, pat dry. Follow same instructions as chicken in Step 3, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side. If using Impossible burger, follow same instructions as chicken in Step 3, breaking up burger until heated through, 4-6 minutes. 1 Roast the Butternut SquashHalve any large butternut squash pieces to roughly match smaller pieces. Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, seasoning blend, and ¼ tsp. salt. Massage oil, seasoning, and salt into squash. Spread into a single layer. Roast in hot oven until tender, 25-30 minutes.While squash roasts, prepare ingredients. 2 Prepare the IngredientsTrim and thinly slice green onions on an angle, keeping white and green portions separate. Pat chicken dry. 3 Cook the ChickenPlace a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir occasionally, 3 minutes.Add white portions of green onions and corn. Stir occasionally until onions soften, no pink remains on chicken, and chicken reaches a minimum internal temperature of 165 degrees, 2-4 minutes. 4 Add the SauceReduce heat to medium-low. Add salsa verde to hot pan and stir until chicken is coated. Bring to a simmer.Once simmering, add 2 Tbsp. water. Stir constantly until sauce is slightly thinned and heated through, 2-3 minutes. Remove from burner. Season with ¼ tsp. salt. 5 Make Crema and Finish DishIn a mixing bowl, combine sour cream, 2 tsp. water, and a pinch of salt. Plate dish as pictured on front of card, topping butternut squash with chicken and garnishing with crema, cheese, and green portions of green onions. If desired, mix chicken and butternut before serving. Bon appétit!