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Chef Meagan's Grilled Chicken Breast Sriracha Buffalo

$18.00

2-Servings

Chef Meagan's
Marinated & Grilled Sriracha Buffalo Sweet Grass Chicken Breast
Freshly Prepared Before Delivery

Add to Salads, Soups, Entrees - Make Your Next Meal a Snap!
ORDERS CLOSE AT 11:59 PM on Saturday - No Adjustments Afterwards!
Complete with Marinade for Reheating
Serves 2

15 left

Grilled Sriracha Buffalo 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), garlic, kosher salt, white pepper, canola oil, olive oil. Sriracha Buffalo Sauce: Sriracha (cayenne pepper puree, water, organic cane sugar, red jalapeno peppers, organic distilled vinegar, organic dried garlic, cayenne powder, xanthan gum, citric acid), Lime Juice, Garlic, Minerva Butter Unsalted, Black Pepper, YB Apple Cider Vinegar, Canola Oil, Olive Oil, Sugar, Kosher Salt, Black Pepper.
Heating Instructions: Use the protein pack heating instructions.

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, Soy-Free, Corn-Free


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

KEEP REFRIGERATED

1 lb. Lean Breast Meat

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.






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