Express
Premium
Bali BBQ Chicken
with pineapple-bacon fried rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat, Soy
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Under %{max_calories} caloriesOver 30g protein
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cooked White Rice
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3 oz. Edamame
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2 fl. oz. Bali BBQ Sauce
- 2 oz. Pineapple Chunks
- ¾ oz. Bacon Bits
- 2 Green Onions
- 2 tsp. Minced Garlic and Parsley
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⅓ oz. Butter
- ½ tsp. Garlic Salt
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) MOxQ8Q3r
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Calories570
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Carbohydrates51g
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Net Carbs46g
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Fat18g
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Protein47g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
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 filets mignon, pat dry. Cook 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Coarsely chop pineapples.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
2 Cook the Chicken
Pat chicken dry and season both sides with half the garlic salt (reserve remaining for rice) and a pinch of pepper.
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.While chicken cooks, continue recipe. -
3 Cook the Fried Rice
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add bacon, white portions of green onions, minced garlic and parsley, edamame, and a pinch of salt to hot pan. Stir occasionally until bacon is crisp, 1-2 minutes.While bacon cooks, carefully massage rice in bag to break up any clumps. Remove rice from packaging.Stir in rice, remaining garlic salt, and pineapples until combined and heated through, 2-3 minutes.Remove from burner. -
4 Add Sauce and Finish Dish
Add BBQ sauce and butter to hot pan with chicken. Stir to combine.
Then flip chicken until coated, 1-2 minutes.If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached. Remove from burner.Plate dish as pictured on front of card, garnishing meal with green portions of green onions. Bon appétit!
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