15 Minute Meal Kit

Balsamic Fig Chicken with Zucchini and Grape Tomatoes

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

We bet you'll dance a jig once you taste this fig. (This is our pitch for a fig ad campaign; we're seeing dancing figs, maybe playing instruments to a famous song. No, no, no, not like any raison campaign from the 80s, why would you ask?) Tangy sweet balsamic with subtle sweet fig on top of succulent chicken? We heard it through the grapevine this'll be your next favorite Home Chef meal.

In Your Box (serves 2)

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

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
    1577mg

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

Customize It Instructions

  • If using wild-caught salmon fillets, pat dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Steps 1, placing in hot pan skin side up and cooking until salmon reaches minimum internal temperature, 3-5 minutes per side.

  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, ¼ 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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