Family Meal Kit
Premium
Roasted BBQ Chicken
with cheddar biscuits
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Laura Alpern
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 10 oz. Frozen Corn
- 8 oz. Buttermilk Biscuit Mix
- 3 oz. Butter
- 3 oz. BBQ Sauce
- 2 oz. Shredded Cheddar Cheese
- 1 oz. Crispy Jalapenos
- ½ fl. oz. Honey
- 2 Green Onions
- 2 tsp. Ranch Seasoning
- 1½ tsp. Pot Roast Seasoning
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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Calories810
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Carbohydrates65g
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Net Carbs63g
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Fat44g
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Protein39g
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Sodium1790mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Plate
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 steaks, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Trim and thinly slice green onions.
Pat chicken dry. Season both sides with 1 tsp. olive oil, pot roast seasoning, and 1/4 tsp. salt. -
2 Make the Biscuit Batter
In a mixing bowl, combine biscuit mix, 1/2 cup water, green onions, and half the cheese (reserve remaining for topping). Stir until a thick and tacky dough forms.
If too dry, add additional water, 1 tsp. at a time, until desired consistency is reached. -
3 Bake the Biscuits
Spoon eight evenly-sized dollops of biscuit batter onto prepared baking sheet, leaving 2" of space in between each dollop. Evenly top with remaining cheese.
Bake in hot oven until biscuits are golden-brown, 10-12 minutes.Carefully remove sheet from oven and transfer biscuits to a plate. Sheet and biscuits will be hot! Use caution. Replace foil on sheet, if desired. -
4 Roast the Chicken
Place chicken on prepared sheet used to bake biscuits.
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 13-18 minutes. Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove from oven.While chicken roasts, continue recipe. -
5 Heat Corn and Finish Dish
In a microwave-safe bowl, combine corn, ranch seasoning, and half the softened butter (reserve remaining for garnish).
Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave and stir to combine.Plate dish as pictured on front of card, topping chicken with BBQ sauce and crispy jalapeños (to taste). Garnish biscuits with honey and remaining softened butter. Slice chicken, if desired. Bon appétit!
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