Meal Kit
Hot Honey-Glazed Chicken
with garlic-pepper broccoli and red peppers
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Nigel Palmer
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Broccoli Florets
- 1 Red Bell Pepper
- 1 fl. oz. Honey
- ½ oz. Seasoned Rice Vinegar
- 4 Garlic Cloves
- 1 tsp. Garlic Pepper
- ¼ tsp. Red Pepper Flakes
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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Calories460
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Carbohydrates29g
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Net Carbs25g
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Fat19g
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Protein43g
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Sodium1330mg
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
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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 1/4 tsp. salt and a pinch of pepper. -
2 Roast the Vegetables
Place broccoli and red bell pepper on prepared baking sheet and toss with 1 Tbsp. olive oil, garlic pepper, and 1/4 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 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 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 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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