Mexican-Spiced Chicken with Pepita Gremolata
Roasted Butternut Squash & Slaw
Cooking time
25 minutes
Servings
2/4
Calories
620 /serving
We’re turning up the heat in the kitchen (not to mention the dining room) with bright and toasty Mexican-inspired flavours that add to the season’s festive mood. You’ll show off one of our most popular spice blends on your pan-seared chicken, beautifully garnished with a fresh and zesty roasted pepita, parsley and honey gremolata. And because life is all about surprises, we’re serving it atop sweet roasted butternut squash seasoned to perfection.
We will send you:
- 2 Chicken breasts (or 380g chicken fillets; high-protein serving)
- 1 Bunch of parsley
- 1 Lime (or lemon)
- 15ml Minced garlic
- 300g Diced butternut squash
- 7g Honey
- 25g Roasted pepitas (pumpkin seeds)
- 50g Shredded red cabbage
- 100g Shredded green cabbage
- 10g Marvellous Mexico spice blend (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame
You will need:
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Oil
Large pan
Total Fat
34 g
Saturated Fat
5 g
Sodium
780 mg
Total Carb
33 g
Sugars
14 g
Protein
50 g
Fibre
6 g
Preparation
Roast the butternut squash
Preheat the oven to 450°F. On a lined sheet pan, toss the butternut squash with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 18 to 22 minutes, stirring once, until browned and tender when pierced with a fork.
Cook the chicken
While the squash roasts, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with all but a pinch of the remaining spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a plate and set aside in a warm spot.
Make the pepita gremolata
While the chicken cooks, juice the lime. Roughly chop the parsley leaves and stems. Roughly chop the pepitas. In a medium bowl, combine the pepitas, parsley, honey, as much lime juice and garlic as you’d like, and 3 tbsp olive oil (double for 4 portions). Season with the remaining spice blend and S&P to taste. Stir to combine thoroughly.
Make the slaw & serve
In a large bowl, combine both types of cabbage and ½ the pepita gremolata; season with S&P to taste. Toss well. Divide the roasted squash and a spoonful of slaw between your plates. Top the squash with the cooked chicken (slice beforehand if desired). Spoon the remaining pepita gremolata over the chicken. Serve any remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
