Balsamic Fig Chicken with Zucchini and Bell Peppers

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

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)

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

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
    497
  • Carbohydrates
    30g
  • Fat
    23g
  • Protein
    46g
  • Sodium
    1722mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 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 salt 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. Remove from burner. 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, and tomatoes. Stir occasionally until lightly browned, 3-4 minutes.

    [BETA: new picture with tomatoes]

  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.

    [BETA: new picture with tomatoes]

  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 glaze, and topping vegetables with Parmesan. Bon appétit!

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