Sweet and Sour Grilled Chicken with Teriyaki Broccoli and Snap Peas
ready to grill
Prep & Cook Time:20-30 min.
Cook Within:5 days
Spice Level:Not Spicy
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
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.
Before You Cook
Prepare the Ingredients
Place snap peas, broccoli, seasoned salt, and 1 tsp. olive oil in provided grill bag. Roll open end of bag to seal and gently shake to mix.
Pat chicken dry. Drizzle both sides with 1 tsp. olive oil and season with ¼ tsp. salt and a pinch of pepper.
Grill the Meal
Place grill bag on hot grill and cook until vegetables are tender, 18-20 minutes. Do not close grill; heat from a closed grill will cause grill bag window to melt.
Place chicken on hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes per side.
Transfer chicken to a plate and tent with foil.
Place pineapple rings on hot grill and cook until browned, 1-2 minutes per side.
Finish the Dish
Carefully, open grill bag and scoop out vegetables.
Plate dish as pictured on front of card, topping vegetables with teriyaki sauce, and chicken with sweet and sour sauce, pineapple, and macadamia nuts. Bon appétit!
For a Rainy Day...
If cooking indoors, preheat oven to 400 degrees. Prepare a baking sheet with foil and cooking spray. Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Toss snap peas and broccoli with 2 tsp. olive oil and seasoned salt on prepared baking sheet. Massage oil and seasoning onto vegetables. Spread into a single layer. Roast in hot oven until charred in places and tender, 14-16 minutes.
While vegetables roast, place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Transfer chicken to a plate and tent with foil. Keep pan over medium heat.
Place pineapple rings in hot pan and cook until browned, 1-2 minutes per side.
Plate dish as pictured on front of card, topping vegetables with teriyaki sauce and macadamia nuts, and chicken with sweet and sour sauce and pineapple. Bon appétit!
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