Meal Kit
Apricot-Glazed Chicken
with radish salad
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Romaine Heart
- 1 Roma Tomato
- 2 oz. Radish
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1½ fl. oz. Buttermilk Ranch Dressing
- 1½ oz. BBQ Sauce
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1 oz. Shredded Nacho/Taco Cheese Blend
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½ oz. Crispy Jalapenos
- ½ oz. Apricot Preserves
- 1 tsp. Barbeque Seasoning
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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Calories470
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Carbohydrates27g
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Net Carbs24g
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Fat22g
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Protein40g
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Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
Before You Cook
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 antibiotic free chicken, pat dry. Follow same instructions.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Core and halve tomato lengthwise. Cut into 1/4” half-moons.Trim radish, halve, and thinly slice into half-moons.Pat chicken dry. Season both sides with barbeque seasoning (use less if spice-averse) and a pinch of salt. -
2 Make the Sauce
In a mixing bowl, combine BBQ sauce and apricot preserves. Set aside.
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3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Reduce heat to low. -
4 Add the Sauce
Add BBQ sauce mixture to hot pan. Flip chicken until sauce is heated through and chicken is coated, 2-3 minutes.
Remove from burner.While chicken cooks, continue recipe. -
5 Assemble Salad and Finish Dish
In another mixing bowl, combine romaine, tomatoes, radish, cheese, dressing, and a pinch of salt and pepper.
Plate dish as pictured on front of card, topping chicken with crispy jalapeños (to taste). Slice chicken, if desired. Bon appétit!
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