Grilled Chicken with Jalapeño Pepper Jelly with Pineapple Slaw
easy prep & grill bag included
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Wheat, Sesame, 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 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
- 4 oz. Slaw Mix
- 3 oz. Pineapple Chunks
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2 oz. Miso Dressing
- 1 oz. Hot Jalapeno Jelly
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½ oz. Wonton Strips
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) 2qWKl9qR
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Calories520
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Carbohydrates35g
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Net Carbs31g
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Fat22g
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Protein40g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Mixing Bowl
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 and 1 tsp. olive oil in provided grill bag. Roll open end of bag to seal and gently shake to mix.Season chicken on both sides with 1/4 tsp. salt and a pinch of pepper. Drizzle with 1 tsp. olive oil.If using ribeye, follow same instructions. -
2 Grill the Meal
Place grill bag on hot grill and cook until snap peas are tender, 12-15 minutes.
While grill bag cooks, place chicken on hot grill. Grill until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove chicken from grill and top with jalapeño jelly.If using ribeye, follow same instructions, grilling until ribeye reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. -
3 Finish the Dish
Carefully, open grill bag and scoop out snap peas.
Drain pineapple.In a mixing bowl, combine snap peas, slaw mix, pineapple chunks, dressing, 1/4 tsp. salt, and a pinch of pepper.If using ribeye, halve to serve.Plate dish as pictured on front of card, garnishing slaw with wonton strips. Bon appétit! -
4 For a Rainy Day...
If cooking indoors, pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Thoroughly rinse any fresh produce and pat dry. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and top with jalapeño jelly. While chicken cooks, place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add snap peas to hot pan and stir occasionally until snap peas are tender, 6-8 minutes. Remove from burner. In a mixing bowl, combine snap peas, slaw mix, pineapple chunks, dressing, 1/4 tsp. salt, and a pinch of pepper. Follow same plating instructions.
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