Smoky Chicken & Honey Butter with Corn on the Cob & Cabbage Slaw
Carb Conscious

Smoky Chicken & Honey Butter

with Corn on the Cob & Cabbage Slaw

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

To give this classic, Southern-style chicken dish a sophisticated lift, we’re quickly pickling a combination of brown and yellow mustard seeds in sugar and vinegar, then tossing them with crisp cabbage and cucumber for exciting texture and piquant flavor in our slaw. It’s the perfect partner for the sweet, rich honey butter that tops our chicken and corn.

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  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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fresh
ingredients
Smoky Chicken & Honey Butter with Corn on the Cob & Cabbage Slaw
Title
time-saving
tips & techniques
Persian Cucumber
Corn
Cabbage
Honey
Butter
Sugar
Apple Cider Vinegar
Mustard Seeds
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Remove the butter and honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Medium dice the cucumber. Combine in a large bowl. Remove any husks and silks from the corn.

Pickle the mustard seeds & make the slaw:
2 Pickle the mustard seeds & make the slaw:

In a medium pan (nonstick, if you have one), combine the mustard seeds, sugar, vinegar, and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the sugar has dissolved. Transfer to the bowl of diced cabbage and cucumber; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan. 

Cook the chicken:
3 Cook the chicken:

While the slaw marinates, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat.

Cook the corn:
4 Cook the corn:

While the chicken cooks, add the prepared corn to the pot of boiling water and cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels.

Make the honey butter & serve your dish:
5 Make the honey butter & serve your dish:

While the corn cooks, in a bowl, combine the butter and honey (kneading the packet before opening). Season with salt and pepper. Using a fork, mash to thoroughly combine. Serve the cooked chicken with the slaw and cooked corn. Evenly top the chicken and corn with the honey butter. Enjoy! 

Tips from Home Chefs

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Smoky Chicken & Honey Butter

Prepare the ingredients:
1 Prepare the ingredients:

Remove the butter and honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Medium dice the cucumber. Combine in a large bowl. Remove any husks and silks from the corn.

2 Pickle the mustard seeds & make the slaw:

In a medium pan (nonstick, if you have one), combine the mustard seeds, sugar, vinegar, and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the sugar has dissolved. Transfer to the bowl of diced cabbage and cucumber; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan. 

Pickle the mustard seeds & make the slaw:
Cook the chicken:
3 Cook the chicken:

While the slaw marinates, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat.

4 Cook the corn:

While the chicken cooks, add the prepared corn to the pot of boiling water and cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels.

Cook the corn:
Make the honey butter & serve your dish:
5 Make the honey butter & serve your dish:

While the corn cooks, in a bowl, combine the butter and honey (kneading the packet before opening). Season with salt and pepper. Using a fork, mash to thoroughly combine. Serve the cooked chicken with the slaw and cooked corn. Evenly top the chicken and corn with the honey butter. Enjoy! 

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