Balsamic Fig Chicken with Zucchini and Grape Tomatoes
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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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
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, ¼ tsp. salt, and a pinch of pepper to pan with vegetables. Stir ocasionally 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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