Fig and Blue Cheese Chicken with Potatoes and Brussels Sprouts
Prep & Cook Time:10-15 min.
Cook Within:5 days
Spice Level:Not Spicy
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
A note about serious food allergies
Let us now praise the combination of the two: sweet (but not too sweet) fig, late of Newtons, and that funky funky funkster of cheese, blue. Bring these two powerhouses together on this chicken, and the mixture of flavors will unlock ambrosia on your tongue.
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
Customize It Instructions
If using pork chops, follow same instructions as chicken in Step 1, cooking until pork reaches minimum internal temperature, 5-7 minutes per side.
Cook the Chicken
Pat chicken breasts dry, and season both sides with a pinch of 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.
Remove from burner. Transfer chicken to a plate and tent with foil.
While chicken cooks, cook vegetables.
Cook the Vegetables
Halve potatoes lengthwise.
Place another medium non-stick pan over medium heat. Add 2 tsp. olive oil, potatoes, Brussels sprouts, ¼ tsp. salt, and a pinch of pepper to hot pan.
Stir occasionally until potatoes are heated through 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
Add fig spread, mayonnaise, ½ tsp. water, and a pinch of salt and pepper to a mixing bowl and thoroughly combine.
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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