Meal Kit

Chipotle BBQ Grilled Chicken Breast

With Vinegar Slaw and Fingerling Potatoes

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Calories 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

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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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