Meal Kit

Fig Glazed Rosemary Chicken

with goat cheese Brussels sprouts and carrots

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Rosemary
  • 1 fl. oz. Balsamic Fig Glaze
  • Info
    1 oz. Garlic & Herb Goat Cheese
  • Info
    2 Tbsp. Italian Panko Blend
  • 8 oz. Carrot
  • Info
    0.42 oz. Mayonnaise
  • 4 oz. Brussels Sprouts
  • 1 Shallot

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
    491
  • Carbohydrates
    32g
  • Fat
    19g
  • Protein
    43g
  • Sodium
    1272mg

Recipe Steps

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

    Stem and mince rosemary. Peel and mince shallot. 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.

  2. 2

    Roast The Vegetables

    "Place carrot slices, shallot, and brussels sprouts on 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 until fork-tender, 15-17 minutes." While vegetables roast, prepare the chicken.

  3. 3

    Cook The Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. "Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 4-5 minutes. Transfer chicken, seared side up, to prepared baking sheet. Top evenly with mayo, panko and rosemary. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes." Reserve pan; no need to wipe clean.

  4. 4

    Heat The Sauce

    In the same pan over medium heat, add sauce and 2 tablespoons water. Bring to a simmer and cook 1-2 minutes or until slightly thickened.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card. Bon appétit!

Home Chef: Fresh Ingredient Delivery To Cook At Home

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.