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
A note about serious food allergies
Bring the heat and the sweet with this delicious chicken preparation that manages to be both easy and delightful in equal measures. Brown sugar, Sriracha, and smoky seasoning combine to glaze a juicy chicken breast, etching flavor into each bite. With a healthy, tasty broccoli and garlic side, this calorie- and carb-conscious beauty will be in your heavy rotation in no time.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Pat chicken dry, and season both sides with a pinch of salt and pepper.
Start the Broccoli and Chicken
Toss broccoli, garlic, 2 tsp. olive oil, and ¼ tsp. salt on one half of prepared baking sheet. Spread broccoli into a single layer on its half.
Roast in hot oven until broccoli starts to become tender, 6-8 minutes.
Carefully remove from oven. Broccoli will finish cooking in a later step.
While broccoli roasts, place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and chicken to hot pan. Cook until browned, 2-3 minutes per side.
Remove from burner
Finish the Broccoli and Chicken
Transfer chicken to empty space on baking sheet. Reserve pan; no need to wipe clean.
Roast again until broccoli is tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Rest roasted chicken at least 5 minutes.
While chicken rests, make glaze.
Make the Glaze
Return pan used to sear chicken to medium heat and add brown sugar, seasoning rub, Sriracha (to taste), and ⅓ cup water.
Bring to a simmer, stirring occasionally. Once simmering, cook until glaze is the texture of a thin syrup, 3-5 minutes.
Remove from burner and season with a pinch of pepper.
Finish the Dish
Plate as pictured on front of card, drizzling glaze over chicken. Bon appétit!
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