There are labors of love, and then there’s our hot coal chicken. There’s a whole lotta love in this dinner tonight, Fam. Let’s hit the rewind button: We marinated the chicken in a harissa blend for 12 whole stinkin’ hours! Next we roasted it, and once that was finished, we began the coal-charred fun. After making sure the coals were reaaaally hot (like, really hot) we placed the chicken on a metal rack and placed it over the coals. This is where your chicken got its beautiful roasty-toasty coloring. Comin’ in hot: It’s hot coal chicken time 🙂

What’s in your bag:

• Harissa marinated + coal-charred statler chicken breast
• Bamboo sticky rice with charred ginger, lemongrass + lime leaf
• Blistered shishito + cucumber salad
• Crushed peanuts
• Citrus vinaigrette 
• Avocado aioli 

What you’ll need from home:

• Aluminum foil-lined sheet tray
• Microwave-safe bowl

Total prep time: 12-15 minutes

The Chicken 

1. Set your oven to 400F.  
2. Place your chicken, skin side up, on your foil-lined sheet tray.
3. Pop it in the oven for 8-10 minutes, or until warmed to your liking.

The Bamboo Sticky Rice

1. We’re going microwave! Scoop the rice into a microwave-safe bowl.
2. Cover with a damp paper towel and microwave for 2-3 minutes. 

The Blistered Shishito + Cucumber Salad with Crushed Peanuts + Citrus Vinaigrette

1. Toss the salad, crushed peanuts, and the vinaigrette in a bowl. Mix, mix, mix it up!

Your chicken should take center stage on your plate, and you can surround it with the rice and shishito + cuke salad. The avocado aioli can go on the chicken… or really, anything!

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!

What? Did you think we forgotta ‘bout our OG Chicken Piccata bowl?! Pshh. Get outta get here. We would never!

We know it’s been a minute since this Fam Fave was last on the menu, but that’s just because our test kitchen (aka culinary wizards) team has been hard at work giving it a well-deserved glow-up. What was once a single-serving bowl is now a bonafide Dinner Duo for two. That means more of all your favorite lemony and garlicky things: Tender marinated chicken, roasted broccoli, toasted breadcrumbs, and caper cream sauce. We repeat: More lemon + garlic caper cream sauce. 

Now, the only question left is who is included in that “for two” part of the equation. No judgment at all if it’s You and Future you 😉 Alright, time to piccata plate (pick-out-a plate) and get to preppin’ your piccata! 

What’s in your bag:

• Deano’s fresh spaghetti
• Lemon + garlic marinated chicken cutlets
• Lemon caper cream sauce
• Roasted broccoli with garlic confit
• Toasted garlic breadcrumbs

What you’ll need from home:

• Aluminum foil-lined sheet tray
• Large pot
• Strainer
• Cutting board
• Tongs 

Total prep time: 15 minutes

The Roasted Broccoli + Garlic Breadcrumbs

1. 1. Preheat your oven to 375F.
   2. Arrange broccoli on one side of the tray and pop in the oven for 10-15 minutes, or until warmed to your liking.

• Optional: If you like your breadcrumbs hot + crispy, carefully add them to the open side of your tray for the last minute of heating! 

The Spaghetti, Chicken + Sauce

1. Bring a pot of salted water to a boil, then add your noodles in and give ‘em a stir! 
2. Cook for 2-3 minutes until al dente. Taste to make sure you’re happy with the doneness of the pasta! 
3. Reserve ½ cup of pasta water, then strain. Toss a little butter or oil in with the noods to prevent sticking. 
4. Grab that same pasta pot and give it a wipe to make sure it’s dry, then place over medium heat.
5. Add about a tablespoon of butter or olive oil to the pot, and then add in your chicken cutlets in a single layer. 
6. Heat 1-2 minutes per side until hot + nicely browned.
7. Pour your lemon caper cream sauce right over the chicken! Add a splash of the pasta water too.
8. Heat for 4-6 minutes, stirring occasionally, until hot.
9. Transfer your chicken to a plate or cutting board.
10. Add your spaghetti to the pot with the sauce and toss!

Grab some pasta with your tongs and swirl it into bowls, pouring over extra sauce as you like. Slice up your chicken and arrange it on top! Broccoli goes on the side, and breadcrumbs go on anything and everything. Enjoy!

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!

Chef Matt likes to call this dish “zpach,” and we think that’s WAY more fun to say! Your zpach tonight is made with a blend of plum tomatoes, red bell peppers, cucumbers and honeydew melon. We tossed in some fresh herbs like cilantro, basil and parsley as well, and the result is everything you’d want on a spring evening. Every refreshing spoonful should feel like you’re slurping up the garden, and we mean that in the absolute best way possible. Happy zpach-ing!

Total prep time: 2-4 minutes

What’s in your bag:

• Your gazpacho
• Garlic focaccia
• Lemon + herb marinated lump crab (if you ordered it!)

What you’ll need from home:

• Sheet tray (optional)
• Olive oil (optional)

How to prep:

1. Pop your focaccia in a 350F oven on a sheet tray or in the toaster until it gets as crispy as you want it. 
2. Pour your gazpacho into a bowl.
3. Stir, give it a taste, and season with S+P if you want!
4. Top with marinated lump crab (if you ordered it!)
5. Pro tip: Lightly drizzle a tad of olive oil on top for an Instagram-worthy presentation.
6. Grab a spoon and dig in to your zpach ;P

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!