Grilled Sweet and Sour Chicken with Roasted Sesame Green Beans
easy prep & grill bag included
Prep & Cook Time:20-30 min.
Cook Within:5 days
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
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.
Before You Cook
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
Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium heat. Throughly rinse any fresh produce and pat dry.
Place green beans, ¼ tsp. salt, a pinch of pepper, and 1 tsp. olive oil in provided grill bag. Roll open end of bag to seal and gently shake to mix.
Pat chicken dry, and season both sides with a pinch of salt and pepper.
Grill the Meal
Place grill bag on hot grill and cook until green beans are tender, 15-18 minutes.
While grill bag cooks, place chicken on hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Place pineapple rings on hot grill and cook until charred, 1-2 minutes per side.
Finish the Dish
Carefully, open grill bag and scoop out green beans.
Plate dish as pictured on front of card, topping chicken with sweet and sour sauce, pineapple, and sambal (to taste). Top green beans with dressing and crispy onions. Bon appétit!
For a Rainy Day
If cooking indoors, pat chicken dry, and season both sides with a pinch of salt and pepper. Thoroughly rinse any fresh produce and pat dry. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate. Keep pan over medium heat. Place pineapple rings in hot pan and cook until lightly charred, 1-2 minutes per side. Remove from burner. While chicken cooks, place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add green beans to hot pan and stir occasionally until tender, 8-10 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Follow same plating instructions.
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