Meal Kit

Chicken with Alabama-Style BBQ Sauce

and honey-glazed carrots and cole slaw

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

If you've never had Alabama BBQ sauce before, allow us to introduce you: deliciousness, meet you, you, meet deliciousness. This tangy BBQ is lip-smacking good with a tender chicken breast, a mound of spicy yet soothing slaw, and honey-glazed carrots. One bite and you'll be transported to a backyard cook-out on a hot summer day, far away from the colds of December!

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • 10 oz. Carrot
  • 6 oz. Slaw Mix
  • Info
    2 oz. Mayonnaise
  • 1½ fl. oz. Apple Cider Vinegar
  • 1 Red Fresno Chile
  • 1 fl. oz. Honey
  • ½ oz. Dijon Mustard

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 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
  1. 1

    Prepare the Ingredients

    Peel carrot, trim, and cut into sticks 3" long and 1/2" thick. Thinly slice Fresno chile on an angle. Combine 3/4 the mayonnaise (reserve remaining for slaw), Dijon, half the apple cider vinegar (reserve remaining for slaw), and a pinch of salt and pepper in a small mixing bowl. Refrigerate until ready to plate. Rinse chicken breasts, pat dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Make the Slaw

    Combine slaw mix, Fresno slices (to taste), remaining mayonnaise, remaining apple cider vinegar, half the honey (reserve remaining for carrots), and a pinch of salt and pepper in a medium mixing bowl. Stir and refrigerate until ready to plate.

  3. 3

    Sear the Chicken

    Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place chicken in hot pan and cook undisturbed until golden brown, 3-4 minutes. Transfer chicken to prepared baking sheet, seared side up. Reserve pan; no need to wipe clean.

  4. 4

    Finish the Chicken

    Place baking sheet in oven. Bake until chicken reaches a minimum internal temperature of 165 degrees and chicken is golden brown, 5-7 minutes. Remove from oven and allow to rest at least 5 minutes. While chicken bakes, cook carrots.

  5. 5

    Cook the Carrots

    Heat 2 tsp. olive oil in pan used to sear chicken over medium heat. Add carrots and cook, stirring occasionally, until tender, 5-7 minutes. Add remaining honey and 1 Tbsp. water to pan and cook, stirring occasionally, until honey begins to bubble and glazes carrots, 30 seconds to 1 minute. Remove pan from burner and season with a pinch of salt and pepper.

  6. 6

    Plate the Dish

    Place a serving of slaw and carrots on a plate. Add a pool of white BBQ sauce to plate and place chicken in sauce.

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