Meal Kit
Balsamic and Fig-Glazed Chicken Breast
with rosemary mushrooms and green beans
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Scott Gorsky
Balsamico, where the word "balsamic" comes from, means "balsam-like," curative or restorative. This meal provides curative powers galore; see the "Did You Know" for all the magic rosemary can do. (Not that you need to be cured; you look great to us!) Chicken breasts are glazed in a mix of balsamic vinegar, Dijon, and fig preserves, bringing out that perfect mix of sweet, sharp, and salty. Rosemary-roasted mushrooms and green beans pair perfectly with the chicken and sauce, making for a dish that will restore you, even if you are perfect to begin with (which you are).
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 6 oz. Cremini Mushrooms
- 2 fl. oz. Balsamic Vinegar
- 2 Tbsp. Fig Preserves
- ¼ oz. Dijon Mustard
- 2 Garlic Cloves
- 2 Rosemary Sprigs
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) oqlyNJOk
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Calories370
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Carbohydrates34g
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Net Carbs30g
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Fat5g
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Protein43g
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Sodium610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium 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
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1 Prepare the Ingredients
Quarter mushrooms. Mince garlic. Trim ends off green beans. Rinse chicken breasts, pat dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
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2 Cook the Mushrooms
Place mushrooms on prepared baking sheet. Toss to coat with 2 tsp. olive oil, rosemary sprigs, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer on one half of baking sheet and roast 8 minutes. Mushrooms will finish cooking in later step. While mushrooms roast, sear chicken.
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3 Sear the Chicken
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan and cook until browned, 3-4 minutes per side. Transfer to a plate and reserve pan; no need to wipe clean. Chicken will finish cooking in a later step.
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4 Cook the Green Beans
After mushrooms have roasted 8 minutes, remove baking sheet from oven and add green beans to other half. Add garlic, 1 tsp. olive oil, and a pinch of salt and pepper to green beans and carefully toss to coat. Roast until vegetables are tender and lightly charred, 8-10 minutes. While vegetables roast, finish chicken.
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5 Finish the Chicken
Return pan used to sear chicken to medium heat. Add balsamic vinegar, Dijon, fig spread, and 2 Tbsp. water to hot pan. Carefully add mushroom liquid if desired. Stir and bring to a simmer. Add chicken and any accumulated juices. Cook, flipping chicken occasionally, until sauce lightly glazes chicken and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes.
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6 Plate the Dish
Discard rosemary sprigs and serve mushrooms and green beans on a plate with chicken in front. Spoon any remaining sauce from pan over chicken.
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