Meal Kit

Hot Honey-Glazed Chicken

with garlic-pepper broccoli and red peppers

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Calories Conscious
Carb Conscious
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)

  • ¼ tsp. Red Pepper Flakes
  • 8 oz. Broccoli Florets
  • ½ oz. Seasoned Rice Vinegar
  • 1 tsp. Garlic Pepper
  • 1 Red Bell Pepper
  • 1 fl. oz. Honey
  • 4 Garlic Cloves
  • 13 oz. Boneless Skinless Chicken Breasts

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
    455
  • Carbohydrates
    29g
  • Fat
    19g
  • Protein
    43g
  • Sodium
    1330mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

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

    Cut broccoli into bite-sized pieces. Stem, seed, remove ribs, and cut red bell pepper into 1" dice. Mince garlic. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  2. 2

    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 and seasoning into vegetables. Spread into a single layer and roast in hot oven until tender, 15-18 minutes. While vegetables roast, cook chicken.

  3. 3

    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.

  4. 4

    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 lightly browned, 60-90 seconds. Stir in 1 Tbsp. water, honey, seasoned rice vinegar, and red pepper flakes (to taste). Bring to a boil. Once boiling, cook until liquid is slightly reduced, 1-2 minutes. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

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