Meal Kit
Chipotle BBQ Grilled Chicken Breast
With Vinegar Slaw and Fingerling Potatoes
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
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Under %{max_calories} calories
Chef
Justin Paruszkiewicz
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.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 12 oz. Fingerling Potatoes
- 5 oz. Slaw Mix
- 4 fl. oz. Ketchup
- 2 oz. Light Brown Sugar
- 2 fl. oz. Red Wine Vinegar
- 2 Green Onions
- 1 oz. Dijon Mustard
- ½ tsp. Chipotle Powder
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) lOb4z1PV
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Calories550
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Carbohydrates82g
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Net Carbs75g
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Fat6g
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Protein43g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Baking Sheets
- 1 Mixing Bowl
- 1 Medium Pan
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
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.
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2 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.
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3 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.
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4 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.
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5 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.
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6 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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