15 Minute Meal Kit
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
Chef
Nigel Palmer
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Sliced Zucchini
- ½ tsp. Garlic Salt
- 4 oz. Mixed Diced Peppers
- 1 fl. oz. Balsamic Fig Glaze
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½ oz. Sliced Almonds
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⅗ oz. Garlic & Herb Cheese Spread
- 3 oz. Corn Kernels
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.
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Nutrition (per serving)
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Calories474
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Carbohydrates28g
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Fat21g
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Protein44g
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Sodium1748mg
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
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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.
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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.
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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.
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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!
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