Meal Kit
Chicken with Fig Bacon Jam
and blue cheese fondue green beans
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
Chef
Jimmy Cababa
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)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 1 Onion
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1 oz. Cream Cheese
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1 oz. Blue Cheese Crumbles
- 1 Tbsp. Fig Spread
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⅗ oz. Butter
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½ oz. Crispy Fried Onions
- ½ oz. Crumbled Bacon
- 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)
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Calories580
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Carbohydrates29g
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Net Carbs23g
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Fat33g
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Protein44g
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Sodium1650mg
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 filets mignon or NY strip steak, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, to a large non-stick pan over medium heat with 2 tsp. olive oil. Cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Trim ends off green beans, if necessary.
Halve and peel onion. Slice halves into thin strips.Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Start the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add onions to hot pan and stir occasionally until browned, 10-13 minutes.If pan becomes dry, add water, 1 Tbsp. at a time, as needed. -
3 Finish Vegetables and Make Blue Cheese Fondue
Add green beans and garlic salt to hot pan. 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.Remove from burner. Transfer vegetables to a plate. Wipe pan clean and return to medium heat.Add half the blue cheese (to taste; reserve remaining for garnish), softened cream cheese, and 1/4 cup water to hot, dry pan and stir to combine. Bring to a simmer.Once simmering, remove from burner.While vegetables and sauce cook, continue recipe. -
4 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken 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. Transfer chicken to a plate and tent with foil. Return pan to medium-low heat. -
5 Make Fig Jam and Finish Dish
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 garnishing vegetables with fondue, crispy onions, and remaining blue cheese (to taste). Bon appétit!
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