BBQ-Rubbed Crispy Chicken

with Parmesan spoon bread and braised kale

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

A note about serious food allergies

Tradition can be a beautiful thing, and tradition in food is a way to connect ourselves to our past and preserve ourselves for the future (in more ways than one). Chicken with BBQ sauce dripping off into blades of grass, quintessential to our summers. Spoon bread is a Southern classic with its own festival, here moist and sweet with corn and Parmesan. For a modern healthy twist on greens, we've substituted kale for more traditional fare. It tastes great, and is great for you.

In Your Box (serves 2)

  • 2 Green Onions
  • 2 Garlic Cloves
  • 4 oz. Kale
  • 2 Bone-in Skin-On Chicken Breasts
  • 3 oz. Corn Kernels
  • 3 oz. Corn Muffin Mix
  • 1 oz. Grated Parmesan Cheese
  • 1 oz. Sour Cream
  • 1½ oz. BBQ Sauce
  • 0.9 oz. Butter
  • Nutrition (per serving)

  • Calories
    734
  • Carbohydrates
    57g
  • Fat
    32g
  • Protein
    55g
  • Sodium
    1340mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Oven-Safe Casserole Dish
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • BBQ-Rubbed Crispy Chicken with Parmesan spoon bread and braised kale
    1

    Prepare the Ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic. Stem kale and coarsely chop. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • BBQ-Rubbed Crispy Chicken with Parmesan spoon bread and braised kale
    2

    Make the Spoon Bread

    Combine ½ cup water, corn, corn muffin mix, Parmesan, sour cream, green portions of green onion, and ¼ tsp. salt in a medium mixing bowl. Stir until thin, like a pourable pancake batter. If too thick, add water 2 Tbsp. at a time until consistency is reached. Transfer batter into prepared small casserole dish and place on one half of prepared baking sheet.

  • BBQ-Rubbed Crispy Chicken with Parmesan spoon bread and braised kale
    3

    Sear the Chicken

    Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook until golden brown, 2-3 minutes per side. Place chicken on other half of baking sheet. Reserve pan; no need to wipe clean.

  • BBQ-Rubbed Crispy Chicken with Parmesan spoon bread and braised kale
    4

    Bake Chicken and Spoon Bread

    Bake until chicken reaches a minimum internal temperature of 165 degrees and spoon bread is firm, 15-20 minutes. Rest chicken 5 minutes, then brush with BBQ sauce. Cut or pinch half the butter (reserve remaining for kale) into pea-sized pieces and carefully dot top of spoon bread. While chicken and spoon bread bake, braise kale.

  • BBQ-Rubbed Crispy Chicken with Parmesan spoon bread and braised kale
    5

    Braise the Kale

    Place pan used to sear chicken over medium-high heat. Add 2 tsp. olive oil, white portions of green onion, and garlic to hot pan and cook until golden brown and fragrant, 30-90 seconds. Add kale and ¼ cup water and cover. Cook, stirring occasionally, until kale has softened and liquid has evaporated, 6-9 minutes. Remove from burner, stir in remaining butter, and season to taste with salt and pepper.

  • BBQ-Rubbed Crispy Chicken with Parmesan spoon bread and braised kale
    6

    Plate the Dish

    Place chicken and kale on a plate. Serve spoon bread alongside.