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
We start with tender chicken breasts smothered in a BBQ sauce you make from scratch (and trust us, you'll never go back), and pair them with a tangy vinegar slaw and hearty roasted fingerling potatoes for a crave-able meal you'll want in regular rotation.
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
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
Preheat the oven to 375 degrees and line 2 baking sheets with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Scrub and halve fingerling potatoes lengthwise. Slice green onions diagonally. Rinse chicken breasts and pat dry.
Make the BBQ Sauce
Add ketchup, brown sugar, half the red wine vinegar, chipotle powder, and Dijon mustard to a mixing bowl. Mix ingredients well. Season with a pinch of salt and pepper. Set aside so flavors can meld.
Prep and Roast Potatoes
Combine 1 Tbsp. olive oil, potato halves, and a pinch of salt and pepper to taste on the baking sheet. Toss to coat potatoes and arrange cut-side down. Roast potatoes on top rack of the oven for 15-20 minutes, or until golden brown and fork tender. Remove from oven and set aside.
Cook the Chicken
Heat 2 tsp. olive oil in a medium pan over medium-high heat. Season chicken with a pinch of salt and pepper to taste. Cook on each side for 3-4 minutes until golden brown. Transfer to a prepared baking sheet and brush both sides with the BBQ sauce. Place in oven to bake for 12-15 minutes, or until BBQ sauce is caramelized and slightly crispy and chicken has reached a minimum internal temperature of 165 degrees. Remove from oven and set aside.
Make the Slaw
While chicken and potatoes are roasting, prepare slaw. In a mixing bowl, combine slaw mix, remaining red wine vinegar, 1 Tbsp. olive oil, half of the green onions (reserving remaining for garnish), and salt and pepper to taste. Mix well. If desired, chill in refrigerator before serving.
Plate the Dish
Place slaw in middle of plate and lay a BBQ chicken breast on top of the slaw. Place potatoes on the side of the slaw. Garnish with remaining green onions.
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