Meal Kit
Roasted Chicken with Fig Butter
with kale and mushrooms Rockefeller
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat, Soy
- Calorie-Conscious
- Carb-Conscious
Chef
Scott Gorsky
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 8 oz. Cremini Mushrooms
- 6 oz. Kale
- 1 oz. Grated Parmesan Cheese
- 1 Tbsp. Fig Preserves
- ⅗ oz. Butter
- ½ oz. Seasoned Croutons
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)
-
Calories540
-
Carbohydrates22g
-
Net Carbs19g
-
Fat28g
-
Protein50g
-
Sodium2000mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Oven-Safe Casserole Dish
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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 Prepare the Ingredients
Cut mushrooms into 1/4" slices. Lightly crush croutons. Stem and coarsely chop kale. Pat chicken breasts dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.
-
2 Sear the Chicken
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook until browned, 2-4 minutes per side. Transfer chicken to one half of prepared baking sheet. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean.
-
3 Start the Vegetables
Return pan used for chicken to medium-high heat. Add 2 tsp. olive oil and mushrooms to hot pan. Cook until mushrooms are lightly browned, 3-4 minutes. Add kale, 2 Tbsp. water, half the Parmesan (reserve remaining to top vegetables), 1/2 tsp. salt, and 1/4 tsp. pepper. Cover pan and cook until kale wilts, 2-4 minutes. Remove from burner.
-
4 Finish the Vegetables and Chicken
Transfer vegetables into prepared casserole dish and top with croutons and remaining Parmesan. Drizzle 1/2 tsp. olive oil on top. Place next to chicken on baking sheet, and bake until Parmesan is lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. While chicken cooks, make fig butter.
-
5 Make the Fig Butter
In a mixing bowl, combine butter and fig preserves.
-
6 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
