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
A note about serious food allergies
It's not just honey; this hot honey mix is full of good and delicious stuff that brings out the best in this chicken. It starts with garlic, that pungent friend of so many dishes, bringing its distinctiveness to this sauce. Add the sweet honey, the tart vinegar, and the heat of red pepper flakes, and we're off to the races. You'll be returning to this sauce for other meals, we're willing to bet.
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.
You Will Need
Medium Non-Stick Pan
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
Customize It Instructions
If using salmon fillets, pat dry and season flesh side with ¼ tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 3, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Vegetables
Place broccoli and red bell pepper on prepared baking sheet and toss with 1 Tbsp. olive oil, garlic pepper, and ¼ tsp. salt. Massage oil, garlic pepper, and salt into vegetables.
Spread into a single layer and roast in hot oven until tender, 15-18 minutes.
While vegetables roast, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.
Make the Sauce
Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil and garlic to hot pan. Stir often until aromatic, 60-90 seconds.
Stir in 1 Tbsp. water, honey, seasoned rice vinegar, and red pepper flakes (to taste) and bring to a boil.
Once boiling, remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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