Contents of your meal kit:
chicken cutlets
butternut squash
spiced coconut milk
apricot sauce
red wine vinaigrette base
baby romaine
Equipment needed: saucepan with lid, nonstick skillet, salad bowl
Finishing steps:
- Place squash in a saucepan along with enough water to come ¾ of the way up the squash. Cover and bring to a boil over high heat. Once boiling, cook for 8-10 minutes, or until fork tender, reducing heat as necessary. When done, drain off water, and mash with a potato masher or a fork in the pan. Add spiced coconut milk to taste (see note) and stir to combine. Season with salt and pepper to taste. Cover and keep warm.
- Heat a small amount of oil in a nonstick skillet over med-high heat. Season both sides of chicken with salt & pepper. When oil is hot, add chicken to skillet and cook about 5 minutes per side or until cooked through. Transfer to a cutting board and keep warm.
- In the same skillet as the chicken, turn heat to low, pour in the apricot sauce, and 1-2 tablespoons of water. Warm briefly, about 30-60 seconds, then remove from heat.
- Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
- Divide squash mash between plates, slice chicken and top with apricot sauce. Enjoy with salad on the side.
Notes: The spiced coconut milk has some serious kick. We loved this recipe with all of it, but add according to your own spice tolerance.