Fig Mostarda Chicken with Carrots, Brussels Sprouts, and Almonds
easy prep & pan included
Prep & Cook Time:35-45 min.
Cook Within:5 days
Spice Level:Not Spicy
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
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.
You Will Need
Before You Cook
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
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.
Add the Chicken and Sauce
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.
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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