Balsamic Fig Chicken with Zucchini and Grape Tomatoes
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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
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.
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.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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.
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.
Start the Vegetables
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.
Finish the Vegetables
Add corn, garlic salt, and a pinch of pepper to pan with vegetables. Stir occasionally until vegetables are tender, 1-2 minutes.
Remove from burner.
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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