Balsamic Fig Chicken with Zucchini and Bell Peppers
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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consult a health professional to decide if our meals are safe for
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You Will Need
Medium Non-Stick Pan
Large 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
Cook the Chicken
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and tent with foil. Remove from burner.
While chicken cooks, cook vegetables.
Start the Vegetables
Place a large non-stick pan over medium-high heat.
Add 1 Tbsp. olive oil, zucchini, and peppers. Stir occasionally until lightly browned, 3-4 minutes.
Finish the Vegetables
Add corn, garlic salt, ¼ tsp. salt, and a pinch of pepper. Cook until vegetables are tender, 1-2 minutes.
Remove from burner.
Finish the Dish
Spread cheese on chicken and top with almonds.
Plate dish as pictured on front of card, drizzling chicken with balsamic fig glaze. Bon appétit!
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