Express
Honey Garlic Chicken
with broccoli and carrots
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Wheat, Soy
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
Chef
Nigel Palmer
Honey and garlic may not have much in common, but they both love giving flavor to our favorite fowl friend here, each chicken piece coated with sweet honey and ginger goodness. Healthy and fresh broccoli and carrots also bring their A game to this meal. All these ingredients, trying to impress… don't let them down! Order this meal and see what they can do.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Broccoli Florets
- 8 oz. Coin Cut Carrots
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2 fl. oz. Teriyaki Glaze
- 2 Green Onions
- ½ fl. oz. Honey
- 2 Garlic Cloves
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
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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Calories420
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Carbohydrates35g
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Net Carbs28g
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Fat16g
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Protein35g
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Sodium1820mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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
Customize It Instructions
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If using whole chicken breasts, pat dry, and on a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken in Step 1.
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If using pork medallions, follow same instructions as chicken in Step 1. Cook until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick.
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If using shrimp, follow same instructions as chicken in Step 1, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Chicken
Pat chicken dry and season all over with a pinch of pepper.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. Transfer chicken to a plate. Reserve pan; no need to wipe clean.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Break broccoli into bite-sized pieces.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Mince garlic. -
3 Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli and carrots to hot pan. Cover and cook until lightly browned, 3-5 minutes.
Uncover and stir in white portions of green onions, 1/4 cup water, Asian garlic, ginger & chile seasoning (to taste), 1/4 tsp. salt, and a pinch of pepper. Cover again and cook until tender, 4-5 minutes.Remove from burner.While vegetables cook, continue recipe. -
4 Add Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat.
Add 1 tsp. olive oil and garlic to hot pan. Cook until aromatic, 30-60 seconds.Stir in honey, teriyaki glaze, and chicken. Bring to a simmer.Once simmering, remove from burner.Plate dish as pictured on front of card, garnishing chicken with green portions of green onions. Bon appétit!
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