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
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 Pans
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 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 browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Transfer chicken to a plate and tent with foil.
While chicken cooks, cook vegetables.
Cook the Vegetables
Place another medium non-stick pan over medium heat. Add 2 tsp. olive oil, potatoes, Brussels sprouts, and a pinch of salt and pepper to hot pan. Stir occasionally until potatoes are warm and Brussels sprouts are tender, 8-10 minutes.
Remove from burner and stir in butter.
While vegetables cook, make fig sauce.
Make the Fig Sauce
In a mixing bowl, combine fig jam, mayonnaise, ½ tsp. water, and a pinch of salt and pepper.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with fig sauce and blue cheese (to taste). Bon appétit!
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