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

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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
  • Info
    ⅗ oz. Butter
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    543
  • Carbohydrates
    38g
  • Fat
    25g
  • Protein
    42g
  • Sodium
    1343mg

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
  1. 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.

  2. 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.

  3. 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!

  4. 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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