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Balsamic Fig Chicken with Zucchini and Grape Tomatoes

stovetop cooking

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Tree Nuts (Almonds), Milk

  • Under %{max_calories} calories
    Under 35g carbs
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 you!
A note about serious food allergies

In Your Box (serves 2)

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

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
    500
  • Carbohydrates
    28g
  • Net Carbs
    24g
  • Fat
    24g
  • Protein
    46g
  • Sodium
    1560mg

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 a pinch of and 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.

    While chicken cooks, cook vegetables.

  2. 2

    Start the Vegetables

    Halve tomatoes.

    Place a large non-stick pan over medium-high heat. Add 1 Tbsp. olive oil, zucchini, tomatoes, and a pinch of salt. Stir occasionally until lightly browned, 3-4 minutes.

  3. 3

    Finish the Vegetables

    Add corn, garlic salt, 1/4 tsp. salt, and a pinch of pepper to pan with vegetables. Stir ocasionally until vegetables are tender, 1-2 minutes.

    Remove from burner.

  4. 4

    Finish the Dish

    Crumble cheese spread and place on chicken. Top chicken with almonds, pressing gently to adhere.

    Plate dish as pictured on front of card, drizzling chicken with balsamic glaze, and topping vegetables with Parmesan. Bon appétit!

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