Carb Smart Mustard-Fig Chicken
with Rosemary-Roasted Vegetable Medley- Wheat
- Mustard
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
- Fish
- Egg
- Gluten
- Crustaceans
Ingredients: Chicken breasts • Carrot • Brussels sprouts • Mushrooms • Shallot • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • All-purpose flour (wheat) • Rosemary • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Carrot
170 g
Brussels Sprouts
1 unit(s)
Rosemary, sprig
2 tbsp
Fig Spread
(May be present: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
1 unit(s)
Shallot
1 unit(s)
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
113 g
Mushrooms
Not included in your delivery
2.5 tbsp
Butter*
2.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce
- Peel, then cut carrot into 1/4-inch rounds.
- Halve mushrooms.
- Trim, then quarter Brussels sprouts.
- Peel, then cut half the shallot (use whole shallot for 4 servings) into 1/4-inch pieces.
- Strip rosemary leaves from stems, then roughly chop.
- To a parchment-lined baking sheet, add carrots, Brussels sprouts, mushrooms, rosemary, half the garlic salt and 1 1/2 tbsp (3 tbsp) oil. Season with pepper, then toss to coat.
- Roast in the middle of the oven for 20-24 min, stirring halfway through, until veggies are tender.
- When veggies are done, add 1 tbsp (2 tbsp) butter, then toss until butter melts and veggies are coated.
- Meanwhile, heat a large non-stick pan over medium.
- While the pan heats, pat chicken dry with paper towels. Season with pepper and remaining garlic salt. Sprinkle half the flour over chicken, then pat to coat.
- When hot, add 1 tbsp (2 tbsp) oil and chicken. Pan-fry chicken for 1-2 min per side, until golden. Transfer chicken to a parchment-lined baking sheet. Roast in the top of the oven for 8-10 min, until cooked through.**
- Meanwhile, reheat the same pan (from step 3) over medium.
- When hot, add 1/2 tbsp (1 tbsp) butter, then shallots. Cook for 2-3 min, stirring occasionally, until softened.
- Sprinkle remaining flour into the pan. Cook for 30 sec, stirring often, until shallots are coated.
- Gradually whisk in 2/3 cup (1 1/3 cups) water until smooth.
- Add fig spread, broth concentrate and mustard. Simmer for 3-4 mins, stirring often.
- Add 1 tbsp (2 tbsp) butter, then whisk until butter melts.
- Whisk any chicken juices from the baking sheet into sauce. Season with salt and pepper.
- Thinly slice chicken.
- Divide roasted veggies between bowls.
- Top with chicken.
- Spoon mustard-fig sauce over chicken.
If you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear pork chops, then increase the roast time to 10-12 min.**
