Oven-Ready
Fig Mostarda Chicken with Carrots, Brussels Sprouts, and Almonds
easy prep & pan included
Prep & Cook Time: 35-45 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Tree Nuts
Chef
Jimmy Cababa
In Your Box (serves 2)
- 4 oz. Shredded Brussels Sprouts
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½ oz. Sliced Almonds
- 8 oz. Coin Cut Carrots
- ¼ oz. Dijon Mustard
- ½ tsp. Garlic Salt
- 13 oz. Boneless Skinless Chicken Breasts
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2 oz. Shredded Mozzarella
- 2 Tbsp. Fig Spread
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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Calories528
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Carbohydrates35g
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Fat21g
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Protein49g
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Sodium1517mg
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
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1 Prepare the Ingredients
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry. Combine Brussels sprouts, carrots, 2 tsp. olive oil, and garlic salt in provided tray. Spread into an even layer. Bake uncovered in hot oven, 10 minutes.
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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.
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3 Finish the Dish
Carefully remove from oven. Let rest, 5 minutes. While meal rests, combine fig spread and Dijon mustard in a mixing bowl. Top chicken with fig-mustard sauce, and garnish vegetables with almonds. Bon appétit!
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