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
These are the months to get your BBQ game back on and why not get yourself in fighting form with this chicken feast? Sweet potato rounds are roasted and tossed in tangy ranch seasoning, making the perfect mix of salty and sweet. The pulled chicken is flavored with sweet BBQ sauce and hot Sriracha and served on a soft brioche bun with Swiss and arugula. BBQ game, set, match.
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
Start the Sweet Potato Rounds
Cut sweet potato into ¼" rounds.
Place sweet potato rounds on prepared baking sheet and toss with 1 Tbsp. olive oil. Massage oil into potatoes.
Spread into a single layer and bake in hot oven until beginning to brown, 20 minutes.
Remove from oven. Sweet potato rounds will finish cooking in a later step.
While sweet potato rounds bake, sear chicken.
Cook the Chicken
Pat chicken breasts dry.
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place chicken in hot pan and cook until lightly browned, 2-3 minutes.
Flip chicken and reduce heat to medium-low. Add ¼ cup water, cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 8-11 minutes.
Transfer to a mixing bowl and cover with plastic wrap. Set aside at least 5 minutes.
Finish the Sweet Potato Rounds
After sweet potato rounds have baked 20 minutes, remove baking sheet from oven and flip rounds.
Bake again until rounds are golden brown and tender, 12-15 minutes.
Season both sides of cooked rounds with ranch seasoning.
Sauce the Chicken
Once sweet potato rounds are finished cooking, shred cooled chickeninto bite-sized pieces. Alternatively, coarsely chop chicken.
Add half the BBQ sauce (reserve remaining for sandwich) and half the Sriracha to chicken and combine. Taste chicken, and add remaining Sriracha if desired. Omit Sriracha entirely if spice-averse.
Toast the Buns
Place brioche buns directly on oven rack and toast until lightly browned, 2-3 minutes.
Plate dish as pictured on front of card, placing a Swiss cheese slice on bottom bun, then adding remaining BBQ sauce, shredded chicken, arugula, and top bun. Bon appétit!
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