Meal Kit
BBQ Chicken with Fried Pickles
with side salad
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Soy
- Calorie-Conscious
Chef
David Padilla
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 1 Romaine Heart
- ¾ cup Tempura Mix
- 20 Dill Pickle Slices
- 1½ fl. oz. Light Italian Dressing
- 1½ oz. BBQ Sauce
- 1½ oz. Ranch Dressing
- 1 Tbsp. Smokehouse Maple Seasoning
- 1 Roma Tomato
- 6 fl. oz. Vegetable Oil
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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Calories1260
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Carbohydrates49g
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Net Carbs47g
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Fat102g
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Protein43g
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Sodium3190mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Medium 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
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1 Prepare the Ingredients
Pat pickle slices dry (this helps tempura batter adhere). Hold romaine head at root end and chop coarsely. Core Roma tomato and cut into 1/4" dice. Rinse chicken breasts, pat dry, and season both sides with 2 tsp. BBQ seasoning (reserve remaining for topping fried pickles).
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2 Prepare the Pickles
Combine tempura mix and 1/2 cup water in a medium mixing bowl. Mix together thoroughly until batter is formed, similar in consistency to pancake batter. Place pickle slices in bowl and cover with batter. Allow to sit at least 5 minutes.
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3 Sear the Chicken
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add chicken to hot pan and cook 2 minutes per side, or until golden brown. Transfer seared chicken to prepared baking sheet. Wipe pan clean.
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4 Finish the Chicken
Place baking sheet in oven and bake 6 minutes. Carefully remove baking sheet from oven and brush each chicken breast with half the BBQ sauce (reserve remaining for brushing on chicken later). Bake 5-7 more minutes, or until chicken is glazed with sauce and reaches a minimum internal temperature of 165 degrees.
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5 Cook the Pickles
While chicken cooks, place pan used to sear chicken over medium-high heat and add vegetable oil. Test oil temperature by dropping a small amount of batter in oil. If it browns too quickly, lower the heat. Line a plate with a paper towel. Working in batches, carefully remove pickles from batter and add to hot oil. Cook 3-5 minutes per side, or until light brown and crispy. Transfer to towel-lined plate. Season with remaining BBQ seasoning.
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6 Plate the Dish
Toss romaine and Roma tomato with Italian dressing in a mixing bowl and serve on a plate. Brush chicken with remaining BBQ sauce and add to plate along with fried pickles. Serve with ranch dressing on side for dipping pickles.
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