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
Don't get it twisted: Sesame Street is the street where big yellow birds and grouchs in cans live, and sesame seeds are what make this chicken supremely special. Healthier than take-out, easily made on one baking sheet, every slightly sweet, slightly spicy bite is brought to you by the letter “D” for delicious. The side of broccoli go with the chicken like Bert goes with Ernie, and the entire meal's flavor and ease will have you singing about sunny days chasing the clouds away. (Unless you're a grouch; then you can sing about stormy skies hiding the sun.)
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
Before You Cook
Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Stem, seed, remove ribs, and cut red bell pepper into thin strips.
Trim and cut white portions of green onion into 1" lengths. Cut green portions into thin slices. Keep white and green portions separate.
Pat chicken breasts dry.
Make the Sauce
In a mixing bowl, add teriyaki glaze, half the ginger (reserve remaining for vegetables), honey, and Sriracha (to taste). Stir until ginger is completely combined and set aside.
Prepare the Vegetables
Place broccoli, red bell pepper strips, white portions of green onions, and remaining ginger on prepared baking sheet and toss with 4 tsp. olive oil and a pinch of salt and pepper.
Spread into a single layer on one half of the baking sheet.
Roast the Chicken and Vegetables
Rub chicken breasts with 2 tsp. olive oil and place on empty half of baking sheet. Drizzle 2 tsp. sauce (reserve remaining for plating) on each. Make sure utensils and remaining sauce do not touch raw chicken. To best avoid cross-contamination, use two bowls for sauce.
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 14-16 minutes.
Finish the Dish
Plate dish as pictured on front of card, spooning reserved sauce on plate and topping with chicken. Garnish chicken with sesame seeds and green portions of green onions. Bon appétit!
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