BBQ-Rubbed Chicken and Cheddar Mac

with broccoli florets

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, 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

Summer is months away, but that's no reason to put off great cookout flavors until then. Especially after a long, hard day at work and a wintery commute home, when all you want is easy cooking and the flavors of good times. Viola! The BBQ-rubbed chicken gives a hint of the grill flavor without the work. And for further relaxation, you'll make the side that defines comfort food: mac and cheese, with broccoli and shallot. No need to wait for a meal so easy and scrumptious.

In Your Box (serves 2)

  • Info
    3 oz. Elbow Macaroni
  • 1 Shallot
  • 3 oz. Broccoli Florets
  • 12 oz. Boneless Skinless Chicken Breasts
  • 2 tsp. BBQ Spice Rub
  • Info
    3 oz. Light Cream Cheese
  • Info
    2 oz. Shredded 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
    645
  • Carbohydrates
    44g
  • Fat
    31g
  • Protein
    51g
  • Sodium
    1063mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Cook Pasta and Prepare Ingredients

    Once water is boiling, add pasta and cook until al dente, 8-9 minutes. Reserve 1 cup pasta cooking water. Drain pasta in a colander. Reserve pot; no need to wipe clean. While pasta cooks, peel and halve shallot. Slice thinly. Cut broccoli into bite-sized pieces, if necessary. Pat chicken breasts dry.

  • 2

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and sear undisturbed until browned, 2-3 minutes on one side. Transfer chicken to prepared baking sheet, seared side up, and sprinkle with seasoning rub. Roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Remove from oven and tent with foil. Reserve pan; no need to wipe clean. While chicken roasts, cook vegetables.

  • 3

    Cook the Shallot and Broccoli

    Return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until tender, 2-3 minutes. Add broccoli, 3 Tbsp. water, and a pinch of salt and cover. Stir occasionally until broccoli is tender, 3-5 minutes. If broccoli isn't tender after 5 minutes, add 1 Tbsp water and continue cooking, 1-2 minutes. Remove from burner.

  • 4

    Finish the Cheddar Mac

    Return pot used to cook pasta to medium-high heat and add ⅓ the pasta cooking water. Bring to a boil. Once boiling, add cream cheese and stir until smooth. Remove from burner and stir in cheddar and ¼ tsp. salt until incorporated. Stir in pasta and shallot-broccoli mixture. For a thinner sauce, stir in remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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