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 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.
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.
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.
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.
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.
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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