Peach BBQ Chicken Breast

and broccoli with Parmesan breadcrumbs

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat

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)

  • 2 oz. Peach Preserves
  • 12 oz. Broccoli Florets
  • ¼ tsp. Red Pepper Flakes
  • Info
    ½ oz. Grated Parmesan
  • Info
    2 Tbsp. Italian Panko Blend
  • ¼ oz. White Balsamic Vinegar
  • ¼ oz. Dijon Mustard
  • 0.32 oz. Ketchup
  • 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
    476
  • Carbohydrates
    33g
  • Fat
    16g
  • Protein
    46g
  • Sodium
    1396mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Begin the Broccoli

    Cut broccoli into bite-sized pieces. Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil and ¼ tsp. salt. Massage oil and seasoning into broccoli. Spread into a single layer on one side. Roast in hot oven, 5 minutes. Remove from oven. Broccoli will finish cooking in a later step. While broccoli roasts, prepare chicken.

  • 2

    Cook Chicken and Finish Broccoli

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed, 3-4 minutes. Transfer chicken, seared side up, to empty half of baking sheet. Reserve pan; no need to wipe clean. Roast again until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. While chicken and broccoli roast, toast breadcrumbs.

  • 3

    Toast the Breadcrumbs

    Return pan used to cook chicken to medium-high heat. Add 1 tsp. olive oil and panko to hot pan and stir constantly until golden brown, 1-2 minutes. Remove from burner. Remove panko to a mixing bowl and add Parmesan and red pepper flakes (to taste). Stir to combine. Wipe pan clean and reserve.

  • 4

    Make the Sauce

    Return pan used to cook panko to medium heat. Add peach preserves, ketchup, mustard, 2 Tbsp. water, vinegar, and a pinch of salt to hot pan. Bring to a simmer. Once simmering, stir occasionally until thickened to a BBQ sauce-like consistency, 2-3 minutes. Stir in a pinch of pepper and remove from burner.

  • 5

    Finish the Dish

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

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