Grill-Ready
Apricot Mustard Glazed Chicken with Sweet Potatoes and Basil Pesto Aioli
easy prep & grill bag included
Prep & Cook Time: 20-30 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Eggs, Soy
Chef
Sarah Thomsen
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 2 Ears of Corn
- 2 tsp. Grained Dijon Mustard
- 1 oz. Apricot Preserves
- 6 oz. Sweet Potato Sticks
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⅗ oz. Butter
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1 fl. oz. Basil Pesto Aioli
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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Calories543
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Carbohydrates38g
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Fat25g
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Protein42g
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Sodium1343mg
Recipe Steps
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
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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 sweet potatoes, 1 tsp. olive oil, and a pinch of salt in provided grill bag. Roll open end of bag to seal and gently shake to mix. Season chicken on both sides with ¼ tsp. salt and a pinch of pepper.
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2 Grill the Meal
Place grill bag on hot grill and cook until sweet potatoes are tender, flipping once, 5-6 minutes per side. While grill bag cooks, place corn on hot grill and turn occasionally until tender, 5-6 minutes. While corn and grill bag cook, place chicken on hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes per side. Rest chicken, 3 minutes.
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3 Finish the Dish
Plate dish as pictured on front of card, topping chicken with mustard, then apricot preserves. Spread butter on corn and top sweet potatoes with aioli. Bon appétit!
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4 For a Rainy Day
If cooking indoors, preheat oven to 400 degrees. Thoroughly rinse any fresh produce and pat dry. Prepare a baking sheet with foil and cooking spray. Place sweet potatoes, 2 tsp. olive oil, and a pinch of salt on prepared baking sheet and toss to coat. Spread into a single layer on one side. Add corn to empty side and drizzle with 2 tsp. olive oil. Roast in hot oven until tender, 18-20 minutes. While vegetables roast, pat chicken dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Follow same instructions for plating.
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