Family Meal Kit
Southwest BBQ Chicken
with loaded broccoli and garlic potato wedges
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
David Welch
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)
- 4 Russet Potatoes
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 12 oz. Broccoli Florets
- 4 fl. oz. Hickory & Brown Sugar BBQ Sauce
- 2 oz. Shredded Cheddar-Jack Cheese
- 2 oz. Light Sour Cream
- 1 oz. Bacon Bits
- 1 oz. Crispy Fried Onions
- ¾ oz. Roasted Garlic & Herb Butter
- 2 Green Onions
- 1 tsp. Potato Spice 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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Calories650
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Carbohydrates69g
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Net Carbs63g
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Fat24g
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Protein42g
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Sodium1500mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Salt
- Olive Oil
- 2 Baking Sheets
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 diced chicken thighs, follow same instructions. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Cut potatoes into 1/2" wedges and pat dry.
Cut broccoli into bite-sized pieces.Trim and thinly slice green onions.Pat chicken dry and season all over with 1/4 tsp. salt and a pinch of pepper. -
2 Assemble the Vegetables and Chicken
Place potato wedges on one side of one prepared baking sheet and toss with 2 tsp. olive oil, potato spice seasoning, and a pinch of pepper. Spread into an even layer on their side.
Place broccoli on empty side of same sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into an even layer on their side.Place chicken on second prepared baking sheet and spread into a single layer. -
3 Start the Vegetables and Chicken
Roast both baking sheets in hot oven, 15 minutes.
Chicken will finish cooking in a later step.Carefully remove from oven and drain any excess liquid, if necessary. -
4 Add the Toppings and Sauce
Flip potato wedges.
Evenly top broccoli with cheese, then bacon.Stir BBQ sauce into chicken until combined.Sheets will be hot! Use a utensil/caution. -
5 Finish Vegetables and Chicken and Finish Dish
Roast both sheets again in hot oven until bacon is crisp, potato wedges are golden-brown, and chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.
Carefully remove from oven. Stir softened butter into potato wedges until combined. Sheet will be hot! Use a utensil.Plate dish as pictured on front of card, topping chicken and broccoli with green onions. Garnish chicken with crispy onions and top broccoli with sour cream. Bon appétit!
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