Apricot Mustard Glazed Chicken with Sweet Potatoes and Basil Pesto Aioli
easy prep & grill bag included
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Soy
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Under %{max_calories} calories
Chef
Sarah Thomsen
We've learned that doubling down on a good thing just brings you just 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 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)
- 2 Ears of Corn
- 13 oz. Boneless Skinless Chicken Breasts
- 6 oz. Sweet Potato Sticks
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1 fl. oz. Basil Pesto Aioli
- 1 oz. Apricot Preserves
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⅗ oz. Butter
- 2 tsp. Grained Dijon Mustard
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) 4P6MBW3Y
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Calories540
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Carbohydrates38g
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Net Carbs34g
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Fat25g
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Protein42g
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Sodium1340mg
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.Pat chicken dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.If using NY strip steak, follow same instructions. -
2 Grill the Meal
Place grill bag on hot grill and cook until sweet potatoes are tender, 5-6 minutes per side.
While grill bag cooks, place corn on hot grill and turn occasionally until charred in places and 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.If using NY strip steak, place on hot grill and cook until strip steak reaches a minimum internal temperature of 145 degrees, 5-6 minutes per side. Rest 3 minutes.Remove chicken to a plate. Let rest, 3 minutes. -
3 Finish the Dish
Carefully, open grill bag and scoop out potatoes.
Plate dish as pictured on front of card, topping chicken with Dijon and apricot preserves. Spread butter on corn and top potatoes with basil pesto aioli. Bon appétit! -
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, flipping halfway through. 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 browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Follow same instructions as grilling for plating.
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