Grilled Peach BBQ Chicken with Corn and Asparagus
easy prep
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Nigel Palmer
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
- 12 oz. Asparagus
- 2 Halved Ears of Corn
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1 oz. Butter
- 1 oz. Smoky BBQ Sauce
- ½ oz. Peach Preserves
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)
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Calories490
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Carbohydrates31g
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Net Carbs27g
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Fat23g
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Protein43g
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Sodium1290mg
Recipe Steps
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
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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.
Season asparagus with a pinch of salt and pepper and drizzle with 1 tsp. olive oil.Roll corn in a pinch of salt and pepper and 1 tsp. olive oil.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. Drizzle with 1 tsp. olive oil.If using ranch steaks, follow same instructions. -
2 Grill the Meal
Place asparagus on hot grill and cook until tender, 13-15 minutes, turning occasionally.
While asparagus grills, place chicken on hot grill and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.If using ranch steaks, cook until browned and steak reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side.While chicken grills, place corn on hot grill and cook until tender, 6-8 minutes, turning occasionally. -
3 Plate the Dish
Plate dish as pictured on front of card, topping chicken with peach preserves and BBQ sauce. Place butter on corn. Bon appétit!
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4 For a Rainy Day...
If cooking indoors, preheat oven to 400 degrees. Thoroughly rinse any fresh produce and pat dry. Prepare a baking sheet with foil and cooking spray. Place asparagus, corn, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper on prepared baking sheet and toss to coat. Spread into a single layer and roast in hot oven until vegetables are tender, 10-12 minutes. While vegetables roast, pat chicken dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Follow same instructions as grilling for plating.
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