Figgy Mustard Chicken
Includes recyclable aluminum tray
- Milk
Thyme-scented chicken cutlets roast with caramelized Brussels sprouts and tender carrots, and get served alongside fluffy white rice. A drizzle of glossy fig mustard sauce lends a refined balance of tangy and sweet, turning this comforting classic into a gourmet experience.
Ingredients
8 ounce
Brussels Sprouts
3 ounce
Carrots
1 ounce
Fig Mustard
2 teaspoon
Honey
½ ounce
Vidalia Onion Paste
12 ounce
Chicken Cutlets
2 unit
Chicken Stock Concentrate
2 unit
Oven-Ready Tray
1 teaspoon
Dried Thyme
¾ cup
White Rice
6 ounce
Green Beans
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise (quarter larger sprouts). Trim, peel, and cut carrot on a diagonal into ¼-inch-thick pieces. • In a small bowl, whisk together 1 ¼ cups water (2 ¼ cups for 4) and stock concentrates. • In one oven-ready tray, combine rice, stock mixture (wash out bowl and reserve), and a pinch of salt. Tightly cover with aluminum foil. (For 4, divide everything between two trays, using a pinch of salt in each tray.)
• In remaining oven-ready tray, toss Brussels sprouts and carrots with 2 TBSP olive oil. Season with pepper. Push veggies to outer edges of tray, leaving empty space in center. (For 4 servings, divide everything between two remaining trays, using 2 TBSP olive oil in each tray.) • Pat chicken* dry with paper towels and season all over with a drizzle of oil, ¼ tsp thyme (½ tsp for 4), salt, and pepper. Arrange chicken in center of tray with veggies. (For 4, divide chicken between two trays.)
• Place both trays side by side on middle rack (be sure your oven has preheated!); bake until chicken is cooked through and veggies are golden brown, 30-35 minutes. (For 4 servings, divide trays between top and middle racks, swapping rack positions halfway through.) • Meanwhile, in bowl used for stock mixture, combine fig mustard, honey, 1 TBSP water (2 TBSP for 4), a pinch of salt, and pepper.
• Transfer chicken to a cutting board. To tray with veggies, add Vidalia onion paste and 1 TBSP butter (2 TBSP for 4 servings); stir to combine. • Slice chicken crosswise. • Fluff rice with a fork. • Divide chicken, rice, and veggies between plates. Drizzle chicken with fig mustard sauce. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The figgy mustard sauce was a hit, adding a delicious and unique touch to the dish 🍲.
- Ease of prep: Many loved the convenience of the oven-ready trays, making for easy preparation and minimal cleanup.
- Suggestions: Consider reducing cooking time to prevent overcooking; some found success pan-frying the chicken for better browning.
- Portions: A few wanted more carrots and sauce; adjust quantities to personal preference.
- Vegetables: Roast Brussels sprouts separately for better caramelization; some found them bitter when cooked with chicken.
- Rice: For fluffier results, check rice earlier and add more water if needed.
Reviews from our home cooks
Tasty. Fresh ingredients. Easy to prepare recipe. The chicken was cooked to perfection so the cooking time was perfect. We loved the fig sauce. Cooking the rice in vegetable stock was a creative way to make the rice flavorful.
The figgy sauce was awesome! This dinner was excellent! And easy to make! Please put this on the menu again!
The figgy mustard sauce is delicious! I would have liked a little more carrot, but overall a very tasty dish.
This was probably the easiest meal I have made from Hello Fresh. It was so tasty. I left out the rice and added Brussels sprouts to make it low carb.
This meal kit was so easy with very little clean up and it was sooo yummy! Will order this one again! I love these prep and bake meal kits!
This was pretty good, but I had to cook the chicken separately as there wasn't enough room to have it fit with the vegetables in the tin pans
It was okay. Not as flavorful as I thought it would be. Didn't get much fig flavor from the fig mustard. I think there was too much rice. It was okay not great. I wouldn't order again.
We like to try your different sauces. Things I'd never be able to buy. Figgy mustard is at the top of our list of yums.
This was a good mix and tasted good. There should be more items where we could use the tray to cook.
The chicken, veggies, and sauce were delicious. We were not a fan of the rice all. It didn't cook well in the oven and a lot of it was crunchy.
