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
Chef
Jimmy Cababa
The deep, mature sweetness of fig and herbaceous 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 fl. oz. Balsamic Fig Glaze
- 8 oz. Carrot
- 13 oz. Boneless Skinless Chicken Breasts
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1 oz. Garlic & Herb Goat Cheese
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2 Tbsp. Italian Panko Blend
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0.42 oz. Mayonnaise
- 1 Shallot
- 3 oz. Brussels Sprouts
- 1 Rosemary Sprig
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.
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Nutrition (per serving)
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Calories530
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Carbohydrates31g
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Fat23g
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Protein43g
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Sodium1270mg
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
Customize It Instructions
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If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, searing, skin-side up, until browned, 2-4 minutes, then adding topping to flesh side, and roasting until salmon reaches minimum internal temperature, 7-10 minutes.
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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 on an angle into 1/4" slices.Peel and mince shallot.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. -
2 Roast the Vegetables
Place carrot, shallot, and Brussels sprouts on one prepared baking sheet and toss with 2 tsp. olive oil, 1/4 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 Cook the Chicken
Heat 1 Tbsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 4-5 minutes on one side.
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 1 tsp. rosemary, pressing gently to adhere.Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. -
4 Make the Sauce
Return pan used to sear chicken to medium heat. Add fig glaze and 2 Tbsp. water to hot pan. Bring to a simmer.
Once simmering, cook until slightly thickened, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce and garnishing vegetables with goat cheese (crumbling if necessary). Bon appétit!
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