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
Chef
Patrick Le Beau
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)
- 2 oz. Peach Preserves
- ¼ tsp. Red Pepper Flakes
- 13 oz. Boneless Skinless Chicken Breasts
- 0.32 oz. Ketchup
- ¼ oz. Dijon Mustard
- ¼ oz. White Balsamic Vinegar
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2 Tbsp. Italian Panko Blend
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½ oz. Grated Parmesan
- 12 oz. Broccoli Florets
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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Calories474
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Carbohydrates34g
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Fat16g
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Protein46g
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Sodium1396mg
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
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If using sirloin steak, follow same instructions as chicken in Step 2, searing undisturbed until browned, 2-3 minutes. Transfer steaks to empty half of prepared baking sheet and roast with broccoli until steaks reach minimum internal temperature, 10-12 minutes.
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If using NY strip steak, follow same instructions as chicken in Step 2, searing undisturbed until browned, 2-3 minutes. Transfer steaks to empty half of prepared baking sheet and roast with broccoli until steaks reach minimum internal temperature, 10-12 minutes. Halve to serve.
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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.
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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.
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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 add Parmesan and red pepper flakes (to taste). Stir to combine. Wipe pan clean and reserve.
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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.
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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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