All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Balsamico, where the word "balsamic" comes from, means "balsam-like," curative or restorative. This meal provides curative powers galore; see the "Did You Know" for all the magic rosemary can do. (Not that you need to be cured; you look great to us!) Chicken breasts are glazed in a mix of balsamic vinegar, Dijon, and fig preserves, bringing out that perfect mix of sweet, sharp, and salty. Rosemary-roasted mushrooms and green beans pair perfectly with the chicken and sauce, making for a dish that will restore you, even if you are perfect to begin with (which you are).
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Quarter mushrooms. Mince garlic. Trim ends off green beans. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Mushrooms
Place mushrooms on prepared baking sheet. Toss to coat with 2 tsp. olive oil, rosemary sprigs, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on one half of baking sheet and roast 8 minutes. Mushrooms will finish cooking in later step. While mushrooms roast, sear chicken.
Sear the Chicken
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan and cook until browned, 3-4 minutes per side. Transfer to a plate and reserve pan; no need to wipe clean. Chicken will finish cooking in a later step.
Cook the Green Beans
After mushrooms have roasted 8 minutes, remove baking sheet from oven and add green beans to other half. Add garlic, 1 tsp. olive oil, and a pinch of salt and pepper to green beans and carefully toss to coat. Roast until vegetables are tender and lightly charred, 8-10 minutes. While vegetables roast, finish chicken.
Finish the Chicken
Return pan used to sear chicken to medium heat. Add balsamic vinegar, Dijon, fig spread, and 2 Tbsp. water to hot pan. Carefully add mushroom liquid if desired. Stir and bring to a simmer. Add chicken and any accumulated juices. Cook, flipping chicken occasionally, until sauce lightly glazes chicken and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes.
Plate the Dish
Discard rosemary sprigs and serve mushrooms and green beans on a plate with chicken in front. Spoon any remaining sauce from pan over chicken.
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