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 deep, mature sweetness of fig and Christmas tree herbaceous of rosemary combine to give this chicken the one-two punch of amazingness. One crusts the chicken, along with panko, giving it a good crunch. And one makes a delicious sauce for the chicken to sit on. Good things happen when good things work together.
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
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
Prepare the Ingredients
Stem and mince rosemary.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Peel, trim, and cut carrot into ¼" slices on an angle.
Peel and mince shallot.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Roast the Vegetables
Place carrot, shallot, and Brussels sprouts on one prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast in hot oven until fork-tender, 15-17 minutes.
While vegetables roast, cook chicken.
Cook the Chicken
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned on one side, 4-5 minutes.
Transfer chicken, seared side up, to second prepared baking sheet. Reserve pan; no need to wipe clean.
Top chicken evenly with mayonnaise, then panko and rosemary. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Make the Sauce
Return pan used to sear chicken to medium heat. Add fig glaze and 2 Tbsp. water. Bring to a simmer.
Once simmering, cook until slightly thickened, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, placing chicken on sauce and garnishing vegetables with goat cheese (crumbling if necessary). Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.