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
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.
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
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.
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, ¼ tsp. salt, and a pinch of pepper.
Make the Sauce
Return pan used to cook chicken to medium-high heat.
Add fig jam and ¼ cup water to hot pan and stir occasionally until slightly thickened, 1-2 minutes.
Finish the Dish
Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!
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