15 Minute Meal Kit

Bacon and Guacamole Chicken Sandwich with Buttermilk Ranch Slaw

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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)

  • Info
    3 fl. oz. Buttermilk Ranch Dressing
  • Info
    0.84 oz. Mayonnaise
  • 2 oz. Guacamole
  • 8 oz. Slaw Mix
  • ½ oz. Crumbled Bacon
  • 8 oz. Boneless Skinless Chicken Breasts
  • Info
    2 Brioche Buns
  • Info
    1½ oz. Sliced Cheddar Cheese

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
    850
  • Carbohydrates
    61g
  • Fat
    48g
  • Protein
    46g
  • Sodium
    1559mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls

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 and Start the Chicken

    Pat chicken dry. Wrap chicken in plastic wrap and lightly pound with a heavy object to an even ½" thickness. Unwrap chicken, and season both sides with a pinch of salt and pepper. 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, 4-6 minutes per side. While chicken cooks, prepare bacon aioli.

  2. 2

    Make Bacon Aioli and Finish Chicken

    Line a plate with a paper towel. Place bacon on towel-lined plate and microwave until crispy, 20-30 seconds. Transfer crisped bacon to a mixing bowl and add mayonnaise. Stir to combine. Once chicken is cooked, spread bacon aioli evenly on chicken and top with cheese. Remove pan from burner and cover. Let cheese melt, 2-3 minutes. Transfer chicken to a plate. Wipe pan clean and reserve. While cheese melts, make slaw.

  3. 3

    Make Slaw and Toast Buns

    In another mixing bowl, combine slaw, dressing, and a pinch of salt and pepper. Set aside. Return pan used to cook chicken to medium heat. Add buns, cut side down, to hot, dry pan. Cook undisturbed until toasted, 1-2 minutes. Remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping bottom bun with guacamole, chicken, and top bun. Bon appétit!

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