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
Chef
Jimmy Cababa
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 1 oz. Crumbled Bacon
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1 oz. Light Cream Cheese
- 8 oz. Brussels Sprouts
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½ oz. Roasted Pecans
- 2 Tbsp. Fig Preserves
- ½ fl. oz. Honey
- ½ oz. Dijon Mustard
- 13 oz. Boneless Skinless Chicken Breasts
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.
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Nutrition (per serving)
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Calories663
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Carbohydrates61g
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Fat24g
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Protein52g
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Sodium1637mg
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
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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.
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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.
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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.
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4 Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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