Bacon Cheddar Ranch Chicken with Roasted Broccoli & BBQ Chicken Sandwiches with Loaded Potatoes

two, 4-serving meals

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Intermediate

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 8)

  • Info
    6 fl. oz. Buttermilk Ranch Dressing
  • Info
    4 Brioche Bun
  • 8 oz. Slaw Mix
  • 3 Russet Potatoes
  • Info
    3 oz. Sour Cream
  • 2 oz. Crumbled Bacon
  • Info
    1.68 oz. Mayonnaise
  • 2 tsp. BBQ Spice Rub
  • 32 oz. Boneless Skinless Chicken Breasts
  • 1 tsp. Garlic Salt
  • 4 oz. Smoky BBQ Sauce
  • Info
    6 oz. Shredded Cheddar Cheese
  • Info
    1 oz. Crispy Fried Onions
  • 14 oz. Broccoli Florets

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
    695
  • Carbohydrates
    51g
  • Fat
    37g
  • Protein
    43g
  • Sodium
    1302mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

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 and Roast The Potatoes

    Cut broccoli into bite-sized pieces Cut potatoes into ½" dice and pat dry. Place on prepared baking sheet and toss with 1 Tbsp. olive oil, half the garlic salt, and a pinch of salt and pepper. Massage seasoning into potatoes. Spread into a single layer and bake in hot oven until lightly browned, 25-28 minutes, tossing with half the bacon halfway through. Carefully remove from oven and top with half the cheese. While potatoes roast, prepare the chicken.

  2. 2

    Cook The Chicken and Toast The Buns

    Pat half of the chicken breasts dry, and season both sides with bbq seasoning, and a pinch of salt and pepper. " Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner. In the same pan over low heat, add buns cut side down and toast until lightly browned, 2-3 minutes.

  3. 3

    Make The Slaw and Finish The Dish

    Add slaw mix and half of the ranch dressing to a mixing bowl until completely combined. Spread mayo evenly on bottom buns and top with chicken, bbq sauce, slaw, half the crispy onions, and top bun. Top potatoes with sour cream.

  4. 4

    Roast The Broccoli and Cook The Chicken

    Place broccoli on prepared baking sheet. Toss with 2 tsp olive oil, remaining garlic salt and a pinch of pepper and spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes. Pat remaining chicken breasts dry, and season both sides with¼ tsp salt and a pinch of pepper. " Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side. Transfer chicken to prepared baking sheet with broccoli. Top evenly with remaining bacon and cheddar. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. """

  5. 5

    Finish The Dish

    Top chicken with remaining ranch dressing and broccoli with remaining crispy onions.

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