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
Grill Pan or Outdoor Grill
Before You Cook
Prepare the Ingredients
Zest limes, halve, and juice. Mince cilantro (no need to stem). Core apples and cut into ¼" slices. Stack slices, cut into matchsticks, and place in a large mixing bowl with water. Coarsely chop peanuts. Rinse chicken and pat dry. On a separate cutting board, slice each chicken breast lengthwise into thirds, then halve those pieces once more to create 24 long strips. Season both sides of strips with ¾ tsp. salt and ¼ tsp. pepper.
Marinate the Chicken
Combine half the honey (reserve remaining for slaw), paprika, and 1 ½ Tbsp. olive oil in a medium mixing bowl. Add chicken strips and toss to coat. Thread two pieces of chicken onto each skewer and set aside on a plate to marinate.
Make the Slaw
Combine remaining honey, 2 Tbsp. lime juice, 2 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a small bowl. Drain water from mixing bowl with apples, add slaw mix, honey-lime juice dressing, and toss to combine. Set aside to let flavors marry.
Make the Cilantro-Lime Pesto
Combine cilantro, chopped peanuts, 2 tsp. lime zest, 1 tsp. lime juice, and 3 Tbsp. olive oil in a small mixing bowl.
Grill the Chicken
Heat a grill pan or outdoor grill over medium-high heat. Add chicken skewers to hot grill and cook until well-charred and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.
Plate the Dish
Place a serving of apple slaw on a plate with chicken skewers in front. Top skewers with cilantro-lime pesto or serve on side. Garnish with remaining lime zest.
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