Balsamic Fig Chicken with Zucchini and Bell Peppers

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Calories Conscious
Carb Conscious
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. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 fl. oz. Balsamic Fig Glaze
  • 3 oz. Corn Kernels
  • Info
    ⅗ oz. Garlic & Herb Cheese Spread
  • Info
    ½ oz. Sliced Almonds
  • 4 oz. Mixed Diced Peppers
  • ½ tsp. Garlic Salt
  • 8 oz. Sliced Zucchini
  • 13 oz. Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
    474
  • Carbohydrates
    28g
  • Fat
    21g
  • Protein
    44g
  • Sodium
    1748mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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!

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.