Apricot Glazed Grilled Chicken with Goat Cheese Asparagus
easy prep & grill bag included
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Patrick Le Beau
We've learned that doubling down on a good thing just brings you that much more goodness and, dare we say, magic. Well, we've waved our wand and brought out the rabbit and the hat (not literally). Our new Fresh and Easy line is actually as straightforward as it sounds; fresh ingredients, easy assembly and instructions, with all the fantastic flavors you've come to expect. The only magic is what you bring; the love of making dinner for your friends and family.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Asparagus
- 8 oz. Sliced Zucchini
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1 oz. Slivered Almonds
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1 oz. Goat Cheese
- 1 oz. Apricot Preserves
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⅗ oz. Butter
- 2 tsp. Chimichurri 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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Calories510
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Carbohydrates23g
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Net Carbs18g
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Fat27g
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Protein48g
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Sodium1420mg
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
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1 Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium-high heat. Thoroughly rinse any fresh produce and pat dry.
Place zucchini, seasoning blend, and butter in provided grill bag. Roll open end of bag to seal. Shake gently to mix.Snap woody ends off asparagus. Drizzle with 1 tsp. olive oil, and season with 1/4 tsp. salt and a pinch of pepper.Season chicken on both sides with a pinch of salt and pepper. Drizzle with 1 tsp. olive oil.If using ribeye, follow same instructions. -
2 Grill Chicken and Vegetables
Place grill bag on hot grill and cook until zucchini is softened, 14-16 minutes. Do not close grill; heat from a closed grill will cause grill bag window to melt.
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.While chicken cooks, place asparagus on hot grill and cook until charred, 10-12 minutes, flipping once halfway through.If using ribeye, place on hot grill and cook until ribeye reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. -
3 Finish the Dish
Carefully open window on grill bag and scoop out zucchini.
If using ribeye, halve to serve.Plate dish as pictured on front of card, topping chicken with apricot preserves. Garnish vegetables with almonds and goat cheese (crumbling with your hands, if needed). Bon appétit! -
4 For a Rainy Day...
If cooking indoors, preheat oven to 400 degrees. Prepare a baking sheet with foil and cooking spray. Thoroughly rinse any fresh produce and pat dry. Pat chicken dry, and season both sides with a pinch of salt and pepper. Place zucchini on prepared baking sheet and toss with 1 tsp. olive oil and seasoning blend. Massage oil and seasoning into zucchini, and spread into a single layer on one half of sheet. Top with butter. Place asparagus on empty half of baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer on their side. Roast in hot oven until vegetables are tender, 10-12 minutes. While vegetables roast, 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. Plate dish as pictured on front of card, topping chicken with apricot preserves. Garnish vegetables with almonds and goat cheese (crumbling with your hands, if needed). Bon appétit!
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