Apricot Glazed Grilled Chicken with Goat Cheese Zucchini and Grilled Asparagus
easy prep & grill bag included
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Rachel Post
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
- 8 oz. Sliced Zucchini
- 5 oz. Asparagus
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1 oz. Goat Cheese
- 1 oz. Apricot Preserves
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⅗ oz. Butter
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½ oz. Seasoned Croutons
- 1 tsp. Garlic Salt
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) pq1bMjO5
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Calories450
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Carbohydrates21g
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Net Carbs19g
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Fat21g
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Protein44g
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Sodium1640mg
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 heat. Thoroughly rinse any fresh produce and pat dry.
Place zucchini, butter, and half the garlic salt (reserve remaining for asparagus and chicken) in provided grill bag. Roll open end of bag to seal and gently shake to mix.With your hands, snap woody ends off asparagus. Top with 1 tsp. olive oil, and half the remaining garlic salt (reserve remaining for chicken) and a pinch of pepper.Pat chicken dry, and season both sides with remaining garlic salt and 1/4 tsp. pepper. Drizzle with 1 tsp. olive oil.Finely crush croutons. -
2 Grill Chicken and Vegetables
Place grill bag on hot grill and cook until zucchini is softened, 14-16 minutes.
Place chicken on hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Place asparagus on hot grill and cook until tender and charred, 10-12 minutes, flipping once halfway through. -
3 Finish the Dish
Carefully open grill bag and scoop out zucchini.
Plate dish as pictured on front of card, topping chicken with apricot preserves. Garnish vegetables with crushed croutons 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. Pat chicken dry, and season both sides 1/4 tsp. garlic salt and a pinch of pepper. Place zucchini on prepared baking sheet and toss with 1 tsp. olive oil and 1/2 tsp. garlic salt. Massage oil and seasoning into zucchini, and spread into a single layer on one half. Top with butter. Place asparagus on empty half of baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. garlic 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. Follow same plating instructions.
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