Meal Kit

Kroger Health Balsamic-Fig Chicken

with asparagus and pears

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Anjou Red Pear
  • Info
    ⅓ oz. Butter
  • 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 12 oz. Asparagus
  • 1 tsp. Sugar
  • 2 tsp. Fig Preserves
  • 1 oz. Balsamic Vinegar

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

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
  1. 1

    Prepare the Ingredients

    Trim woody ends off asparagus. In a mixing bowl, combine balsamic vinegar, sugar, demi-glace, fig preserves, and ¼ cup water. Stir until sugar dissolves. Set aside. Halve pear lengthwise, core, and cut into 1/8" slices. Pat chicken dry, and season all over with a pinch of salt and pepper.

  2. 2

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean. While chicken cooks, cook asparagus.

  3. 3

    Cook the Asparagus

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add asparagus and a pinch of salt hot pan. Cook undisturbed until browned, 1-2 minutes. Add 2 Tbsp. water, cover, and cook asparagus until tender, 5-6 minutes. Uncover and cook until water evaporates, 30-60 seconds.

  4. 4

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium heat. Add balsamic-fig mixture to hot pan and bring to a simmer. Once simmering, stir constantly until liquid is reduced by half, 2-3 minutes. Remove from burner and stir in butter until combined. Plate dish as pictured on front of card, spooning sauce over chicken. Serve pear slices on the side. Bon appétit!

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