Grilled Peach BBQ Chicken with Corn and Asparagus
easy prep & grill bag included
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 carbs
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Asparagus
- 2 Halved Ear of Corn
- 1 fl. oz. Smoky BBQ Sauce
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- 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) GqnvGmqW
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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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Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Place asparagus, corn, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in provided grill bag. Roll open end of bag to seal and gently shake to mix.Season chicken on both sides with 1/4 tsp. salt and a pinch of pepper. Drizzle with 1 tsp. olive oil. -
Grill the Meal
You may either grill vegetables in grill bag, or remove them once shaken and seasoned.
Place chicken on hot grill and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.While chicken grills, place vegetables on hot grill and cook until asparagus is tender, 6-8 minutes. -
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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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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