Meal Kit

Chicken with Fig and Bacon Jam

with loaded blue cheese fondue green beans

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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 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

Sweet fig and salty bacon come together like two lovers taking a stroll by a river on a warm May day. (Creative writing class A+ work here!) They're strong flavors, and they do great work here with this chicken. But they aren't the only heavy hitters here: is there anything that reads "strong flavors" more than "blue cheese fondue?" The fondue turns the green beans into something really special, like two lovers taking a stroll by a river on a warm M--- oh, maybe our story-telling needs a bit of work.

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • ½ oz. Crumbled Bacon
  • 8 oz. Green Beans
  • Info
    ⅗ oz. Butter
  • Info
    1 oz. Blue Cheese Crumbles
  • 1 Yellow Onion
  • Info
    1 oz. Light Cream Cheese
  • ½ tsp. Garlic Salt
  • Info
    ½ oz. Crispy Fried Onions
  • 1 Tbsp. Fig Spread

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
    602
  • Carbohydrates
    30g
  • Fat
    32g
  • Protein
    48g
  • Sodium
    1746mg

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 filets mignon, follow same instructions as chicken in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.

  • If using NY strip steak, follow same instructions as chicken in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.

  1. 1

    Prepare the Ingredients

    Trim ends off green beans. Halve and peel onion. Slice halves into thin strips. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Cook the Onion

    Heat 2 tsp. olive oil in a large non-stick pan over medium heat. Add onion to hot pan and stir occasionally until browned, 10-13 minutes. If pan becomes dry, add water 1 Tbsp. at a time. While onion cooks, cook chicken.

  3. 3

    Cook the Chicken

    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. Wipe pan clean and reserve.

  4. 4

    Finish Vegetables and Make Blue Cheese Fondue

    Add green beans and garlic salt to hot pan with onion. Cover, and stir occasionally until slightly tender, 6-8 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Transfer vegetables to a plate. Wipe pan clean and return to medium heat. Add half the blue cheese (reserve remaining for garnish), cream cheese, and ⅓ cup water to hot, dry pan and stir to combine. Bring to a simmer. Once simmering, remove from burner.

  5. 5

    Make Fig Jam and Finish Dish

    Return pan used to cook chicken to medium-low heat. Add fig spread, bacon, and 1 Tbsp. water to hot pan and stir to combine. Bring to a simmer. Once simmering, remove from burner and stir in butter. Plate dish as pictured on front of card, topping chicken with fig jam and vegetables with blue cheese fondue, crispy onions, and remaining blue cheese (to taste). Bon appétit!.

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