Oven-Ready
Teriyaki-Sriracha Chicken with Sesame Broccoli and Snap Peas
easy prep & pan included
Prep & Cook Time: 25-35 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Eggs, Wheat, Soy
Chef
David Padilla
In Your Box (serves 2)
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1 oz. Crispy Fried Onions
- 1 6710 PAN & LID - Ecomm Primary
- 1 tsp. Sriracha
- 6 oz. Snap Peas
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0.42 oz. Mayonnaise
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1 oz. Teriyaki Glaze
- 6 oz. Broccoli Florets
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1½ fl. oz. Asian Sesame Dressing
- 13 oz. Boneless Skinless Chicken Breasts
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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Calories496
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Carbohydrates27g
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Fat23g
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Protein44g
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Sodium1444mg
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
Preheat oven to 425 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry. Mix broccoli, snap peas, dressing, and a pinch of salt and pepper in provided tray. Push to one side of tray.
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2 Add Chicken and Topping
Place chicken in empty side of tray. Spread evenly with mayonnaise and top with crispy onions, pressing gently to adhere.
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3 Bake the Dish
Bake uncovered in hot oven until broccoli is tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes. Carefully remove from oven and let rest, 5 minutes. Top chicken with teriyaki glaze and Sriracha (to taste). Bon appétit!
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