Meal Kit
Brown Sugar and Sriracha-Glazed Chicken Breast
with roasted broccoli
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
David Padilla
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Broccoli Florets
- 0.92 oz. Brown Sugar
- 1 Tbsp. Chile and Cumin Rub
- ⅓ oz. Butter
- 1 tsp. Sriracha
- 1 tsp. Garlic Salt
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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Calories420
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Carbohydrates27g
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Net Carbs22g
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Fat17g
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Protein40g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 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
Cut broccoli into bite-sized pieces.
Pat chicken dry and season both sides with a pinch of salt and pepper. -
2 Start the Broccoli and Chicken
Place broccoli on prepared baking sheet. Toss with 2 tsp. olive oil and garlic salt. Spread into a single layer.
Roast in hot oven until broccoli starts to become tender, 6-8 minutes.While broccoli roasts, place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes per side.Remove from burner. Chicken will finish cooking in a later step.Carefully remove sheet from oven. Push broccoli to one side of sheet. Broccoli will be hot! Use a utensil. -
3 Finish the Broccoli and Chicken
Transfer chicken to empty side of baking sheet. Reserve pan; no need to wipe clean.
Roast again in hot oven until broccoli is tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Rest, 5 minutes.While chicken rests, continue recipe. -
4 Make the Glaze
Return pan used to sear chicken to medium heat. Add brown sugar, half the chile and cumin rub (reserve remaining for adjusting sauce), Sriracha (to taste), and 1/4 cup water to hot pan. Bring to a simmer.
Once simmering, stir occasionally until glaze is the texture of a thin syrup, 3-5 minutes.Taste, and add remaining seasoning, if desired.Remove from burner. Stir in butter until melted and combined. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with glaze (to taste). Bon appétit!
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