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Rosemary-Fig Grilled Chicken Breasts
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Rosemary-Fig Grilled Chicken Breasts

Rosemary-Fig Grilled Chicken Breasts

with Feta Cheese Salad and Grilled Garlic Bread

Agro-dolce deliciousness, on the grill! Sweet, sticky fig and hearty rosemary make a luscious sauce to drizzle over tender grilled pork chops.

Allergens:
Barley
Wheat
Milk
Sulphites
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

2 unit

Sandwich Bun

(Contains Barley, Wheat)

66 g

Mini Cucumber

56 g

Spring Mix

1 sprig

Rosemary

2 tbsp

Fig Spread

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit

Garlic, cloves

1 tsp

Garlic Salt

2 tbsp

Balsamic Glaze

(Contains Sulphites)

1 tbsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories710 kcal
Fat25 g
Saturated Fat5 g
Carbohydrate69 g
Sugar7 g
Dietary Fiber3 g
Protein51 g
Cholesterol126 mg
Sodium1580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Measuring Spoons
Paper Towel
Silicone Brush
Large Bowl
Whisk

Instructions

Prep garlic bread
1

Before starting, wash and dry all produce.Lightly oil the grill.While you prep, preheat the grill to 400°F over medium heat. Halve buns. Peel, then finely grate garlic. Add garlic, 1/4 tsp (1/2 tsp) garlic salt and 1 tbsp (2 tbsp) oil to a small bowl. Season with pepper, then stir until smooth. Spread garlic mixture onto cut sides of buns.

Make fig sauce and prep chicken
2

Add fig spread, half the balsamic glaze and half the Dijon to another small bowl. Season with salt and pepper, then stir to combine. Strip a few rosemary leaves from stem, then finely chop 1 tsp (2 tsp). Pat chicken dry with paper towels. Season both sides with remaining garlic salt and pepper and sprinkle with rosemary.

Grill chicken
3

Add chicken to the grill. Close lid and grill, flipping once, until cooked through, 4-6 min per side.** When chicken is almost done, brush one side with some fig sauce, then flip. Grill for 30 sec, then repeat on the other side. Transfer chicken to a plate, then spread remaining fig sauce over top. Set aside to rest, 3-5 min.

Grill garlic bread
4

When chicken is almost done, add buns to the other side of the grill, cut-side down. Close lid and grill buns until toasted, 2-4 min. (TIP: Keep an eye on buns so they don't burn!)

Make salad
5

When chicken and garlic bread are done, thinly slice cucumbers. Add remaining balsamic glaze, remaining Dijon and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add cucumbers and spring mix, then toss to combine.

Finish and serve
6

Thinly slice chicken. Divide chicken, garlic bread and salad between plates. Top chicken with any remaining fig sauce from the plate. Sprinkle feta over salad.