Oven-Ready
Fig Mostarda Chicken
with carrots, Brussels sprouts, and almonds
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Jimmy Cababa
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Halved Coin Cut Carrots
- 4 oz. Shredded Brussels Sprouts
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2 oz. Shredded Mozzarella
- 2 Tbsp. Fig Spread
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½ oz. Slivered 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.
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Nutrition (per serving)
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Calories500
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Carbohydrates35g
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Net Carbs28g
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Fat20g
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Protein46g
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Sodium1620mg
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
Customize It Instructions
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If using pork chops, follow same instructions as chicken in Steps 2 and 3, baking uncovered in hot oven until pork reaches minimum internal temperature, 23-27 minutes. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.
Combine Brussels sprouts, carrots, 2 tsp. olive oil, garlic salt, and a pinch of salt in provided tray. Spread into an even layer.Bake uncovered in hot oven, 15 minutes. -
2 Bake the Meal
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 Finish the Dish
Carefully remove tray from oven. Let rest, 5 minutes.
While meal rests, combine fig spread and mustard in a mixing bowl.Top chicken with fig-mustard sauce, and garnish vegetables with almonds. Bon appétit!
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