Family Meal Kit
One-Sheet Shredded BBQ Chicken Sandwich
with fries
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
- Fiber-Rich
- Protein-Packed
Chef
David Welch
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 4 Russet Potatoes
- 20 oz. Boneless Skinless Chicken Cutlet
- 4 Brioche Buns
- 8 oz. Slaw Mix
- 7½ oz. BBQ Sauce
- 3¼ oz. Dill Pickle Slices
- 1½ fl. oz. Honey Dijon Mustard Dressing
- 1½ fl. oz. Buttermilk Ranch Dressing
- ½ tsp. Potato Spice Seasoning
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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Calories840
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Carbohydrates114g
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Net Carbs108g
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Fat24g
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Protein42g
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Sodium2120mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Mixing Bowl
- 1 Microwave
- 1 Plate
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Add chicken to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Assemble the Fries and Chicken
Cut potatoes into 1/4" fries and pat dry.
Place fries on 2/3 of prepared baking sheet. Toss with 1 Tbsp. olive oil and a pinch of salt and pepper. Spread into an even layer.Pat chicken dry. Season both sides with 1/2 tsp. salt, 1/4 tsp. pepper, and 2 tsp. olive oil. Place chicken on empty side of sheet. -
2 Start Fries and Cook Chicken
Roast in hot oven until fries are slightly browned and chicken reaches a minimum internal temperature of 165 degrees, 18-20 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove sheet from oven. Transfer chicken to a plate and let cool, at least 5 minutes. Sheet and chicken will be hot! Use a utensil. -
3 Finish the Fries
Drain any excess liquid from sheet. Sheet will be hot! Use caution.
Flip fries, then spread into an even layer. Sheet and fries will be hot! Use a utensil.Roast again in hot oven until golden-brown and tender, 15-20 minutes.Carefully remove from oven. Stir in potato spice seasoning until fries are coated. Sheet will be hot! Use a utensil.While fries roast, continue recipe. -
4 Shred the Chicken
After 5 minutes, or once cool enough to handle, shred chicken into bite-sized pieces using two forks.
Place BBQ sauce in a microwave-safe bowl. Microwave uncovered until heated through, 30-60 seconds.Carefully remove from microwave.Add chicken to bowl with BBQ sauce and stir until coated. -
5 Make Slaw and Finish Dish
In a mixing bowl, combine slaw mix, honey Dijon dressing, and a pinch of salt and pepper.
Plate dish as pictured on front of card, topping bottom bun with pickles, chicken, slaw, then top bun. Serve ranch dressing on the side for dipping fries. Bon appétit!
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