Value Meal

Hot Honey Fried Chicken and Cheesy Grits with Green Beans

$5.99 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 3 Tbsp. All-Purpose Flour
  • 13 oz. Boneless Skinless Chicken Breasts
  • ½ cup Instant Grits
  • ¼ tsp. Red Pepper Flakes
  • ½ fl. oz. Honey
  • Info
    1 oz. Shredded Cheddar Cheese
  • 2 Green Onion
  • 4 fl. oz. 2% Milk
  • Info
    ½ cup Panko Breadcrumbs
  • ½ cup Canola Oil
  • 8 oz. Green Beans

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Small Pot
  • 1 Mixing Bowl
  • 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
  1. 1

    Prepare the Ingredients

    Trim ends off green beans. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Pat chicken breasts dry. Cover chicken breasts with plastic wrap and use a heavy object to pound to an even ½" thickness

  2. 2

    Cook the Grits

    Bring 1 ½ cups water and ½ cup milk ( not included in your box) to a boil in a small pot. Once water is boiling, stir in grits and ½ tsp. salt. Reduce heat to low and stir constantly until grits are smooth, 3-4 minutes. Remove from burner and stir in cheese, ¼ tsp. salt, and a pinch of pepper until combined. Cover and set aside. If grits stiffen, return to medium heat and stir in water, 1 Tbsp. at a time, until desired consistency is reached.

  3. 3

    Bread the Chicken

    Place a medium non-stick pan over medium-high heat. Add ½ cup canola oil ( not included in your box) and let heat, 5 minutes. While oil heats, combine 3 Tbsp. flour ( not included in your box) and 4 Tbsp. water in mixing bowl until a batter the consistency of pancake batter forms. Place panko on a plate. Dredge chicken in flour water, coating entirely. Transfer chicken to plate with panko and flip until completely covered pressing gently to adhere. Repeat with second chicken breast.

  4. 4

    Cook the Chicken

    Line a plate with a paper towel. Test oil temperature by adding a pinch of flour to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Lay chicken breasts away from you in hot oil and flip every 3-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes. Transfer chicken to towel-lined plate. Rest at least 5 minutes.

  5. 5

    Cook Green Beans and Finish Dish

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add white portions of green onion and cook, 30 seconds. Add green beans and cook, 1 minute. Add¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cover, and cook until tender, 6-8 minutes. Remove from burner. Plate dish as pictured on front of card, topping grits with green beans and chicken. Top chicken with honey and red pepper flakes (to taste). Garnish entire meal with green portions of green onions. Bon appétit!

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