Oven-Ready

Fig Mostarda Chicken with Carrots, Brussels Sprouts, and Almonds

easy prep & pan included

Prep & Cook Time: 35-45 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Tree Nuts (Almonds), Milk

  • Under %{max_calories} calories
    Under 35g carbs
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Coin Cut Carrots
  • 4 oz. Shredded Brussels Sprouts
  • Info
    2 oz. Shredded Mozzarella
  • 2 Tbsp. Fig Spread
  • Info
    ½ oz. Sliced Almonds
  • ¼ oz. Dijon Mustard
  • 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.

  • Nutrition (per serving)

  • Calories
    530
  • Carbohydrates
    35g
  • Net Carbs
    28g
  • Fat
    22g
  • Protein
    49g
  • Sodium
    1520mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl

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
  1. 1

    Prepare the Ingredients

    Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.

    Combine Brussels sprouts, carrots, 2 tsp. olive oil, and garlic salt in provided tray. Spread into an even layer.

    Bake uncovered in hot oven, 10 minutes.

  2. 2

    Add the Chicken and Sauce

    Carefully remove from oven. Push vegetables to one side of tray. Tray will be hot! Use a utensil.

    Pat chicken dry, and season both sides with a pinch of salt and pepper. Add chicken to empty side of tray and top evenly with cheese and 1 tsp. olive oil.

    Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.

  3. 3

    Finish the Dish

    Carefully remove from oven. Let rest, 5 minutes.

    While meal rests, combine fig spread and Dijon mustard in a mixing bowl. Top chicken with fig-mustard sauce, and garnish vegetables with almonds. Bon appétit!

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