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.
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, 5 minutes.
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 mozzarella and olive oil.
Bake in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 7-9 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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