Meal Kit

Cornmeal Crusted BBQ Chicken

with ranch zucchini and peas

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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 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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Butter
  • Info
    1 tsp. Powdered Ranch Seasoning
  • 1 oz. Smoky BBQ Sauce
  • Info
    1 oz. Corn Muffin Mix
  • Info
    1 oz. Crispy Fried Onions
  • 2 Zucchinis
  • 13 oz. Boneless Skinless Chicken Breasts
  • 3 oz. Peas

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
    607
  • Carbohydrates
    35g
  • Fat
    32g
  • Protein
    43g
  • Sodium
    1539mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large 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

    Trim zucchini ends, halve lengthwise, and cut into ½" half moons. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Prepare the Chicken

    Place corn muffin mix on a plate. Dredge a chicken breast in corn muffin fix, flipping until coated. Gently press to adhere. Place on a plate and repeat with second breast.

  3. 3

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. While chicken cooks, cook vegetables.

  4. 4

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and zucchini to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes. Add peas, butter, seasoning blend, and a pinch of salt and pepper. Stir occasionally until butter is melted, 1-2 minutes. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with BBQ sauce, and garnishing vegetables with crispy onions. Bon appétit!

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