Meal Kit

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 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

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?

In Your Box (serves 2)

  • 0.95 oz. Ketchup Cup
  • 2 oz. Peach Preserves
  • ¼ tsp. Red Pepper Flakes
  • 12 oz. Broccoli Florets
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ½ oz. Grated Parmesan
  • Info
    2 Tbsp. Italian Panko Blend
  • ¼ oz. White Balsamic Vinegar
  • ¼ oz. Dijon Mustard

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

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

  • 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.

  1. 1

    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.

  2. 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 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.

  3. 3

    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.

  4. 4

    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.

  5. 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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