Carolina Barbecue Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Carolina Barbecue Chicken

Carolina Barbecue Chicken

with Quick Stovetop Mac ʼnʼ Cheese and Green Beans

Although nothing beats kicking back by the grill on a lazy Sunday, sometimes you just wanna get your barbecue fix pronto. Which is why we came up with this quick stovetop chicken breast recipe. It has green beans, an easy-peasy mac ’n’ cheese, and a sauce inspired by the tart and spicy flavors of North Carolina barbecue. And since all it takes to prepare is a few flips and stirs, it’s ready in less time than it takes to oil the grates and fire up the charcoal.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time


serving amount

12 ounce

Chicken Breasts

¼ ounce


1 unit

Chili Pepper

4 ounce

Gemelli Pasta

(Contains Wheat)

6 ounce

Green Beans

½ cup

Cheddar Cheese

(Contains Milk)

1 ounce

Cream Cheese

(Contains Milk)

2 ounce

BBQ Sauce

5 teaspoon

White Wine Vinegar

Not included in your delivery

1 teaspoon

Vegetable Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat27 g
Saturated Fat14 g
Carbohydrate64 g
Sugar17 g
Dietary Fiber5 g
Protein52 g
Cholesterol165 mg
Sodium520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Plastic Wrap
Large Pan
Paper Towel
Slotted Spoon


Pound Chicken

Wash and dry all produce. Bring a large pot of salted water to a boil. Place chicken on a cutting board and cover with plastic wrap. Pound with a mallet, rolling pin, or heavy-bottomed pan until ½ inch thick.

Cook Chicken and Prep

Heat a drizzle of oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook until no longer pink in center, 3-4 minutes per side. Remove pan from heat. Meanwhile, finely mince chives until you have 1 TBSP. Mince chili, removing ribs and seeds first for less heat.

Cook Pasta and Green Beans

Once water is boiling, add 4 oz gemelli (about ⅔ of the package) to pot and cook, stirring occasionally. After about 5 minutes, add green beans to same pot and continue cooking until tender, about 4 minutes more.

Drain Green Beans and Pasta

Once green beans are tender, remove from pot with a slotted spoon and set aside on a paper-towel-lined plate to dry. Season with salt and pepper. Drain gemelli, then return to empty pot off heat.

Make Mac 'N' Cheese

Add cheddar, cream cheese, minced chives, 1 TBSP water, 1 TBSP butter, and a pinch of chili (to taste) to pot with gemelli. Stir until a thick and creamy sauce forms. Season with salt and pepper.

Coat Chicken and Plate

Add barbecue sauce, vinegar, and as much remaining chili as you like to pan with chicken. Return to stove over low heat and toss until chicken is coated in a sticky sauce. Divide between plates and serve with mac ’n’ cheese and green beans on the side.