Meal Kit
Peach BBQ Chicken Breast
and crispy broccoli
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
-
Under %{max_calories} caloriesUnder 35g carbs
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)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Broccoli Florets
- 1½ oz. Peach Preserves
- 0.95 oz. Ketchup Cup
-
-
- ¼ oz. White Balsamic Vinegar
- ¼ oz. Dijon Mustard
- ¼ tsp. Red Pepper Flakes
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) VPrrbxPR
-
Calories470
-
Carbohydrates36g
-
Net Carbs31g
-
Fat16g
-
Protein46g
-
Sodium1490mg
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 NY strip steak, follow same instructions as chicken in Step 2, searing on one side until browned, 2-3 minutes, then roasting, seared side up, until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.
-
If using salmon, pat dry and season flesh side with a pinch of salt and pepper. In Step 1, roast broccoli, 8 minutes. Follow same instructions chicken in Step 2, searing, skin side up, in hot pan, 2-4 minutes, then roasting, seared side up, until salmon reaches a minimum internal temperature, 7-10 minutes.
-
Start the Broccoli
Cut broccoli into bite-sized pieces.
Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt. Massage oil and salt 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, 3-4 minutes on one side.Transfer chicken, seared side up, to empty half of baking sheet. Reserve pan; no need to wipe clean.Roast again until broccoli is tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken and broccoli roast, toast panko. -
Toast the Panko
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 BBQ Sauce
Return pan used to toast 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 panko mixture. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.