Meal Kit

Fig-Glazed Rosemary Chicken

with goat cheese Brussels sprouts and carrots

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Expert

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

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.

In Your Box (serves 2)

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

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
    487
  • Carbohydrates
    31g
  • Fat
    19g
  • Protein
    43g
  • Sodium
    1269mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 2 Baking Sheets

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. 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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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!

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