Meal Kit
Sweet 'n' Spicy Glazed Chicken Breast
with roasted broccoli
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Gluten-Smart
Chef
David Padilla
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Broccoli Florets
- 1 oz. Brown Sugar
- 1 Tbsp. Chile and Cumin Rub
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⅓ oz. Butter
- 1 tsp. Sriracha
- 1 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)
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Calories420
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Carbohydrates29g
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Net Carbs24g
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Fat17g
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Protein40g
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Sodium1770mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
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 antibiotic free chicken, pat dry. Follow same instructions.
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If using top round steak or sirloin steaks, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until steak reaches desired doneness, or 3-5 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 in a medium non-stick pan over medium heat with 1 tsp. olive oil until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Pat chicken dry and season both sides with a pinch of salt and pepper. -
2 Start the Broccoli
Place broccoli on prepared baking sheet. Toss with 2 tsp. olive oil and garlic salt. Spread into a single layer.
Roast in hot oven, 8 minutes.While broccoli roasts, continue recipe. -
3 Sear the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan and cook until browned, 2-3 minutes per side.Remove from burner. Chicken will finish cooking in a later step. -
4 Finish the Broccoli and Chicken
After 8 minutes, carefully remove sheet from oven and push broccoli to one side. Broccoli will be hot! Use a utensil.
Transfer chicken to empty side of baking sheet. Chicken will be hot! Use a utensil.Reserve pan; no need to wipe clean.Roast again in hot oven until broccoli is tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Carefully remove from oven.While meal bakes, continue recipe. -
5 Make the Glaze and Finish Dish
Return pan used to sear chicken to medium heat.
Add brown sugar, half the chile and cumin rub (reserve remaining for adjusting sauce), Sriracha (to taste), and 1/4 cup water to hot pan. Bring to a simmer.Once simmering, stir occasionally until glaze is the texture of a thin syrup, 3-5 minutes.Taste, and add remaining seasoning, if desired.Remove from burner. Stir in butter until melted and combined.Plate dish as pictured on front of card, topping chicken with glaze (to taste). Bon appétit!
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