Meal Kit

Kroger Health Dijon Chicken and Fig Grain Bowl

with pears and walnuts

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Tree Nuts

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)

  • Info
    8½ oz. Cooked Brown Rice, Farro, Rye, & Barley Blend
  • 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts
  • 2 oz. Baby Spinach
  • 1 oz. Dried Figs
  • 1 Bosc Pear
  • Info
    ½ oz. Walnut Halves
  • ¼ oz. Dijon Mustard
  • 1 Lemon
  • ½ oz. Crispy Chickpeas

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
  • Pepper
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls

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

    Halve lemon lengthwise. Cut one half into wedges and juice the other half. Quarter dried figs. Coarsely chop walnuts. Coarsely chop dried chickpeas In a mixing bowl, combine with chopped chickpeas and walnuts. Set aside. Quarter pear, core, and cut into 1" dice. Pat chicken breasts dry, and season both sides with a pinch of pepper.

  2. 2

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 1 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 from burner. Transfer chicken to a plate and rest until cool enough to handle, 8-10 minutes. Reserve pan; no need to wipe clean. Once chicken has cooled, cut chicken into 1" dice.

  3. 3

    Cook Pears and Toss Salad

    Return pan used to cook chicken to medium-high heat. Add 1 tsp. olive oil. Add pears and stir constantly until beginning to soften, 3-5 minutes. Add grain blend, ¼ cup water, and figs. Cook until grains are tender and pears and figs have softened, 2-4 minutes. Remove from burner and add to mixing bowl. Add diced chicken, spinach, mustard, and lemon juice and mix thoroughly to combine.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping salad with walnuts and chickpea mixture. Serve lemon wedges on the side. Bon appetit!

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