Meal Kit
Chicken with Alabama-Style BBQ Sauce
and honey-glazed carrots and cole slaw
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Eggs
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
David Padilla
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
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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.
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Nutrition (per serving)
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Calories560
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Carbohydrates33g
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Net Carbs27g
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Fat28g
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Protein41g
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Sodium980mg
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
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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.
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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.
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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.
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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.
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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.
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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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