Culinary Collection

Pecan and Fig Crusted Chicken with Dijon-Cream Brussels Sprouts and Potatoes

Culinary Collection

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

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)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 oz. Crumbled Bacon
  • Info
    1 oz. Light Cream Cheese
  • 8 oz. Brussels Sprouts
  • Info
    ½ oz. Roasted Pecans
  • 2 Tbsp. Fig Preserves
  • ½ fl. oz. Honey
  • ½ oz. Dijon Mustard
  • 12 oz. Yukon Potatoes

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 Medium Non-Stick Pan
  • 1 Baking Sheet

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

    Roast The Vegetables

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Cut potatoes into ½" dice. Place potato chunks and brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp salt and a pinch of pepper. Massage oil into potatoes and brussels. Spread into a single layer (some overlap is ok). Roast in hot oven 10 minutes. Flip potatoes, top with bacon and roast uncovered until browned and tender, 10-12 minutes. While vegetables cook, prepare chicken.

  2. 2

    Cook The Chicken

    Pat chicken breasts dry, and season both sides with ¼ tsp salt and a pinch of pepper. Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side. Transfer chicken to prepared baking sheet. Top evenly with fig preserves and pecans. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. """ Reserve pan; no need to wipe clean.

  3. 3

    Make The Sauce

    In same pan over medium heat, add dijon, honey, cream cheese, and ¼ cup water. Bring to a simmer. Remove from heat.

  4. 4

    Finish The Dish

    Plate dish as pictured on front of card. Bon appétit!

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