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
One bite of this tender chicken, enrobed with a peach BBQ sauce you'll make yourself (and we do mean make yourself… no mixing a premade BBQ sauce here!), and you'll be “appresh”-ing so much, you'll say preach to this peach. Capisce?
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
Medium Non-Stick Pan
Before You Cook
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
If using filet mignon, follow same instructions as chicken in Step 2, searing undisturbed until browned, 2-3 minutes, then roasting with broccoli until filets reach minimum internal temperature of 145 degrees, 10-12 minutes. Let rest at least 5 minutes.
Start 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.
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 on one side, 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.
Toast the Breadcrumbs
Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil and panko to hot pan and stir constantly until golden brown, 1-2 minutes.
Remove from burner. Transfer panko to a mixing bowl and stir in Parmesan and red pepper flakes (to taste) until combined. Set aside.
Wipe pan clean and reserve.
Make the Sauce
Return pan used to cook panko to medium-high heat.
Add peach preserves, ketchup, Dijon, 2 Tbsp. water, white balsamic 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. Remove from burner.
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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