Ancho Cherry Grilled Chicken with Goat Cheese Green Beans
easy prep & grill bag included
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Ryan Pugh
Fire her up! You can have a name for your grill, a special spot for her (or him) on your deck, or even a decorative cover, but your grill will never feel as loved as when you place our special ready to grill meals on the hot rack. These meals are specially designed by our chefs with little to no prep, but maximum to infinity flavor. Whether sunny or snowy, winter or summer, grilled meals bring the best flavor. Order this, and we think you'll agree.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Green Beans
- 1⅖ oz. Sour Cherry Jam
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1 oz. Goat Cheese
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1 oz. Light Cream Cheese
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2 tsp. Chicken Demi-Glace Concentrate
- 2 tsp. Ancho Cinnamon Rub
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories430
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Carbohydrates35g
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Net Carbs29g
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Fat10g
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Protein45g
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Sodium1700mg
Recipe Steps
Cooking Guidelines
To 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
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If using salmon, pat dry and season flesh side with seasoning rub and ¼ tsp. salt. Follow same instructions as chicken in Steps 1 and 2, grilling on hot grill until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using NY strip steak, follow same instructions as chicken in Steps 1 and 2, grilling on hot grill until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
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If using ribeye, follow same instructions as chicken in Steps 1 and 2, grilling on hot grill until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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1 Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Place green beans, cream cheese, demi-glace, 2 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper in provided grill bag. Roll open end of bag to seal and shake gently to mix.Pat chicken dry, and season both sides with seasoning rub and 1/4 tsp. salt. -
2 Grill the Meal
Place grill bag on hot grill and cook until green beans are tender, 12-15 minutes.
While grill bag cooks, place chicken on hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Transfer chicken to a plate. Let rest, 3 minutes. -
3 Finish the Dish
Top rested chicken with cherry jam.
Carefully open grill bag and scoop out green beans.Plate dish as pictured on front of card, topping green beans with goat cheese (crumbling if needed). Bon appétit! -
4 For a Rainy Day...
If cooking indoors, thoroughly rinse any fresh produce and pat dry. Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add green beans to hot pan and stir occasionally until lightly browned, 4-5 minutes. Stir in ¼ cup water, demi-glace, 1/4 tsp. salt, and a pinch of pepper. Cover, and cook until green beans are tender, 4-5 minutes. Add cream cheese and stir occasionally until cream cheese melts and coats green beans, 2-3 minutes. While green beans cook, season chicken on both sides with seasoning rub and 1/4 tsp. salt. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Transfer chicken to a plate and top with cherry jam. Let rest, 3 minutes. Follow same instructions for plating.
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