Carolina BBQ Chicken Breast

With Granny Smith Apple Slaw and Buttered Sweet Corn

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Eggs, Soy

Calories Conscious
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

In Your Box (serves 2)

  • 1 Lime
  • 1 Granny Smith Apple
  • 1 Ear of Corn
  • 2 Wooden Skewer
  • 2 Boneless Skinless Chicken Breasts
  • 4 Yellow Mustard
  • 1 oz. Light Brown Sugar
  • 2 fl. oz. Apple Cider Vinegar
  • Info
    0.1 fl. oz. Worcestershire Sauce
  • 4 oz. Slaw Mix
  • Info
    1.875 oz. Mayonnaise

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
    577
  • Carbohydrates
    39g
  • Fat
    27g
  • Protein
    57g
  • Sodium
    1156mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 3 Mixing Bowls
  • 1 Grill Pan or Outdoor Grill
  • 1

    Prepare the Ingredients

    Preheat an oven to 375 degrees and prepare a baking sheet with aluminum foil or use a nonstick baking sheet. Throughly rinse produce and pat dry. Zest lime and halve. Cut apple into thick matchsticks. Shuck corn and cut in half. Skewer each half through one end with the bamboo skewers. Rinse chicken breasts and pat dry.

  • 2

    Make the Sauce

    In a small mixing bowl, whisk together the mustard, half the brown sugar, half the cider vinegar and the Worcestershire sauce. Season with a pinch of salt and pepper and reserve.

  • 3

    Cook the Chicken

    Heat an outdoor grill or grill pan to medium-high heat. Season the chicken with a pinch of salt and pepper and grill. Flip onto second side and brush the sauce onto chicken. Place chicken onto prepared baking sheet and finish cooking in oven another 8-10 minutes, or until internal temperature reaches 165 degrees. Remove from oven and brush one more time with sauce.

  • 4

    Make the Slaw

    Place the slaw mix and the apple in a medium mixing bowl. In another small mixing bowl, whisk together the mayonnaise, remaining cider vinegar, remaining brown sugar, juice from half the lime, and a pinch of salt and pepper. Combine with the slaw mix and toss to coat evenly. Season with a pinch of salt and pepper.

  • 5

    Cook the Corn

    Drizzle with olive oil, season with a pinch salt and pepper, and place on the grill. Cook, turning often, until the corn is uniformly charred. Remove from the grill and squeeze juice from remaining lime half.

  • 6

    Plate the Dish

    Spoon a mound of the apple slaw on the plate and lean a chicken breast against it. Serve the corn alongside and sprinkle the lime zest over the chicken and corn.

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