Meal Kit

Peach Mustard-Glazed Chicken

and snap peas with chive ricotta

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

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 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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 5 oz. Peas
  • 6 Chive Sprigs
  • ¼ tsp. Red Pepper Flakes
  • 6 oz. Snow Peas
  • 1 oz. Peach Preserves
  • 2 tsp. Grained Dijon Mustard
  • Info
    2 oz. Ricotta
  • 13 oz. Boneless Skinless Chicken Breasts

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
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

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
  1. 1

    Prepare the Ingredients

    Mince chives. Trim ends off snow peas. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner. Reserve pan; no need to wipe clean. While chicken cooks, prepare ricotta.

  3. 3

    Prepare the Ricotta

    In a mixing bowl, combine chives, ricotta, 2 tsp. olive oil, a pinch of salt and pepper, and red pepper flakes (to taste). Set aside.

  4. 4

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add snow peas and stir occasionally until tender, 2-3 minutes. Add peas, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until combined and warmed through, 2-3 minutes. Remove from burner.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium heat. Add 1 Tbsp. water, peach preserves, and mustard to hot pan. Stir to combine, and bring to a simmer. Once simmering, remove from burner. Add chicken to pan and flip until coated. Plate dish as pictured on front of card, topping chicken with any sauce left in pan, and topping vegetables with ricotta mixture Bon appétit!

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