Express
Balsamic Fig Chicken with Zucchini
and grape tomatoes
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
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 raisin 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)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Sliced Zucchini
- 4 oz. Grape Tomatoes
- 1 fl. oz. Balsamic Fig Glaze
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½ oz. Grated Parmesan
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½ oz. Garlic & Herb Cheese Spread
- 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.
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Nutrition (per serving) oql0zkqk
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Calories420
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Carbohydrates18g
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Net Carbs16g
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Fat21g
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Protein40g
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Sodium1470mg
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
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If using pork chops, follow same instructions as chicken in Step 1, cooking until pork reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Pork chop thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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If using NY strip steak, follow same instructions as pork chops in Step 1, cooking until steaks reach minimum internal temperature, 7-10 minutes per side. Rest, 3 minutes.
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If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 1, cooking, skin-side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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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 from burner. Remove chicken to a plate and tent with foil.While chicken cooks, cook vegetables. -
2 Start the Vegetables
Halve tomatoes.
Place a large non-stick pan over medium-high heat.Add 1 Tbsp. olive oil, zucchini, tomatoes, garlic salt, and a pinch of salt to hot pan. Stir occasionally until lightly browned, 3-4 minutes.Remove from burner. -
3 Top the Chicken
Crumble cheese spread and place evenly on chicken breasts.
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4 Finish the Dish
Plate dish as pictured on front of card, drizzling chicken with balsamic fig glaze, and topping vegetables with Parmesan. Bon appétit!
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