Grilled Garlic Sesame Chicken with Creamy Ponzu Slaw
easy prep
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Eggs, Wheat, Sesame, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
We've learned that doubling down on a good thing just brings you just that much more goodness and, dare we say, magic. Well, we've waved our wand and brought out the rabbit and the hat (not literally). Our new Fresh and Easy line is actually as straightforward as it sounds; fresh ingredients, easy assembly and instructions, with all the fantastic flavors you've come to expect. The only magic is what you bring; the love of making dinner for your friends and family.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Slaw Mix
- 4 oz. Pepper and Onion Mix
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2 fl. oz. Garlic Sesame Sauce
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0.84 oz. Mayonnaise
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1 fl. oz. Ponzu with Lime
- ½ fl. oz. Honey
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) pq1ZnkO5
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Calories450
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Carbohydrates28g
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Net Carbs25g
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Fat18g
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Protein40g
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Sodium1480mg
Recipe Steps
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
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
In provided bag, combine slaw mix, pepper and onion mix, ponzu, mayonnaise, and honey.Season chicken on both sides with a pinch of pepper.If using steaks or ribeye, follow same instructions. -
2 Grill the Chicken
Place chicken on hot grill and cook until browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
If using steak, cook until browned and reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side. Rest, 3 minutes. If using ribeye, cook until browned and reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Rest, 3 minutes. -
3 Finish the Dish
If using ribeye, halve to serve.
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit! -
4 For a Rainy Day...
If cooking indoors, combine slaw mix, pepper and onion mix, ponzu, mayonnaise, and honey in a mixing bowl. Pat chicken breasts dry, and season both sides with a pinch of pepper. Place a medium non-stick pan over medium heat and add 1 tsp. 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 chicken to a plate and tent with foil. Remove from burner. Follow same plating instructions. Bon appétit!
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