Express
Chicken with Fig Sauce and Brown Rice
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
Chef
David Padilla
The sweetness of fig can make any food sing, but combined with tender chicken, the arias are straight outta La Scala. The buttery rice and peas add a melody any diva would love to belt out.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Pre-Cooked Brown Rice
- 5 oz. Peas
- 2 Tbsp. Fig Preserves
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1 oz. Butter
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1 oz. Grated Parmesan
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) MOx50b3r
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Calories710
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Carbohydrates67g
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Net Carbs61g
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Fat25g
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Protein51g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
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
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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 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove chicken to a plate. Tent with foil. Wipe pan clean and reserve.While chicken cooks, make rice. -
2 Make the Rice
Place a medium pot over medium-low heat and add butter. Stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 4-6 minutes.
For best results, pierce brown rice bag a few times with a knife, then break up rice inside the bag. Increase heat to medium-high and stir in rice and peas. Cook until warmed through, 1-2 minutes.Remove from burner and stir in Parmesan, 1/4 tsp. salt, and a pinch of pepper. -
3 Make the Sauce
Return pan used to cook chicken to medium-high heat.
Add fig jam and 1/4 cup water to hot pan and stir occasionally until slightly thickened, 1-2 minutes. -
4 Finish the Dish
Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!
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