Sweet and Sour Grilled Chicken with Teriyaki Broccoli and Snap Peas
easy prep & grill bag included
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Macadamia Nuts), Wheat, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Cababa
We've learned that doubling down on a good thing just brings you just that much more goodness and, dare we say, magic. Well, we've waved our wand and brought out the rabbit and the hat (not literally). Our new Fresh and Easy line is actually as straightforward as it sounds; fresh ingredients, easy assembly and instructions, with all the fantastic flavors you've come to expect. The only magic is what you bring; the love of making dinner for your friends and family.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 6 oz. Snap Peas
- 6 oz. Broccoli Florets
- 2 Pineapple Rings
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1½ oz. Hawaiian Sweet and Sour Sauce
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1 oz. Teriyaki Glaze
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1 oz. Macadamia Nuts
- ½ tsp. Seasoned Salt Blend
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) pq1AJNq5
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Calories480
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Carbohydrates32g
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Net Carbs27g
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Fat20g
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Protein42g
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Sodium1620mg
Recipe Steps
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
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1 Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
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.Drizzle chicken on both sides with 1 tsp. olive oil and season with 1/4 tsp. salt and a pinch of pepper._If using steak, follow same instructions. -
2 Grill the Meal
Place grill bag on hot grill and cook until vegetables are tender, 18-20 minutes.
While grill bag cooks, 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. Rest, 3 minutes. While chicken is resting, place pineapple rings on hot grill and cook until browned, 1-2 minutes per side.If using steaks, follow same instructions, grilling until steak reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side. -
3 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 macadamia nuts, and chicken with sweet and sour sauce, and pineapple. Bon appétit! -
4 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 1/4 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. Follow same plating instructions.
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