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Chef Meagan Side Grilled Chicken Breast Lemon & Basil

$19.00

Each

Chef Meagan's
Marinated & Grilled Sweet Grass Chicken Breast
Add to Salads, Soups, Entrees - Make Your Next Meal a Snap!
Complete with Marinade, Single or Double Portions
Freshly Prepared Before Delivery
ORDERS CLOSE AT 11:59 PM on Saturday
No Adjustments Afterwards!
Delivery April 17th - 20th

30 left


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Grilled Lemon & Basil Chicken Breast

An easy and healthy addition to any meal; Add to soups, salads, and entrees!

Ingredients: Sweet Grass Farms chicken breast, lemon juice, dijon mustard (distilled white vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid, sugar, spices), rosemary, garlic, onion, basil, kosher salt, white pepper, canola oil, olive oil.
Heating Instructions: If reheating please make sure to heat to above 140 degrees. Add provided stock/marinade as desired to container when reheating.

This protein can be enjoyed cold or hot because it is fully cooked.

Final instructions… please enjoy your meal that has been made with lots of love and local products.


Gluten-Free, Dairy-Free, Soy-Free

ORDERS CLOSE AT 11:59 PM on Saturday - No Adjustments Afterwards!

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Chef Meagan

Chef Meagan's Food Truck

FARM TO FOOD TRUCK & FOOD TRUCK TO FARM

"I figured farm to table wasn’t the only way to bring the freshest local and sustainable foods to your plate, instead I drove the kitchen to the farm!"
-Chef Meagan

Chef Meagan proudly showcases only the freshest fare from local farms and farmers in the central Ohio region at all events.
Whether it’s a sunny day at the truck, or an evening wedding under the stars, Chef Meagan and staff will ensure the most delicious memories.


Chef's Bio

Chef Meagan Stewart began her culinary career at age 15, working in the kitchen of Cherry Valley Lodge. She attended the prestigious Johnson and Wales University-North Miami and has worked for several restaurants including time as a national trainer and sous chef for P.F. Chang’s and as a personal chef with Chef’s Delight.
Taking a position as the Executive Chef for Kenyon College in 2010 thru 2017, Meagan successfully turned their sustainable efforts around, a truly incredible feat for most chefs looking to feed more than 1600 students every day. Kenyon went from serving more than 75% store-bought to being the nation's collegiate leader in sustainability at 42% all sustainable. The deep ties to the local farms and farmers have only grown since then.

Chef Meagan was in charge of Pelotonia for 5 consecutive years, feeding over 32,000 riders, supporters, and family over the 3-day charity event.

Customer Review

I've been ordering your delicious food from Yellowbird every chance I get. Your grilled chicken... AMAZING!! My Husband absolutely loves it!! I tried the Indian meal you had awhile back. Never had Indian food. It was so good!!! The apple salad was amazing! That dressing was spot on. Oh and the truffle potatoes... YUM! Everything I have ordered has been GREAT! Love having your food handy for quick healthy meals while I'm busy baking. 

-Kim

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