Prep & Bake Honey-Balsamic Chicken
with Figgy Brussels, Crispy Fried Onions & Creamy Garlic Ciabatta
- Wheat
- Soy
- Milk
Flaky salmon glazed with honey and balsamic is the star of this elegant meal. Caramelized Brussels sprouts tossed with sweet fig jam and a dollop of butter, then showered in crispy fried onions, offer a sweet and earthy counterpoint to the fish. Rounding it all out are ciabatta toast points, slathered in a creamy, garlicky spread. Pro tip: Pile the figgy Brussels sprouts onto your garlic toast for an unforgettable bite! Includes recyclable aluminum tray
Ingredients
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Oven-Ready Tray
4 tablespoon
Crème Fraîche
(Contains: Milk)
8 ounce
Brussels Sprouts
1 unit
Fig Jam
2 teaspoon
Honey
12 ounce
Chicken Cutlets
1 unit
Crispy Fried Onions
(Contains: Wheat)
5 teaspoon
Balsamic Glaze
½ teaspoon
Garlic Powder
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1.5 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Trim and halve Brussels sprouts lengthwise.
Toss Brussels sprouts in oven-ready tray with a large drizzle of olive oil, salt, and pepper. Roast on top rack (be sure your oven has preheated!) until just tender, 14 minutes (you’ll add more to the tray then).
Meanwhile, in a medium bowl, whisk together honey, half the balsamic glaze (you’ll use the rest later), a drizzle of olive oil, salt, and pepper.
Pat salmon* dry with paper towels; add to bowl with honey-balsamic mixture and turn to coat.
Pat salmon* dry with paper towels. Place in bowl with balsamic glaze and toss to combine.
Place salmon, skin side down, in tray with brussels (for 4 servings, place salmon in separate oven-ready tray). Bake salmon and brussels on top rack until fish is cooked through and brussels are golden-brown and tender; 8-10 minutes.
When brussels are done, carefully transfer to a large heatproof browl and toss with 1 1/2 TBSP butter (3 TBSP for 4) and fig jam until brussels are evenly coated in sauce. Taste and season with salt and pepper.
Once Brussels sprouts have roasted 14 minutes, remove tray from oven.
Carefully push Brussels sprouts to one side of tray; place salmon, skin sides down, on opposite side. Return to top rack and roast until Brussels sprouts are golden brown and tender and salmon is cooked through, 8-10 minutes more. (For 4 servings, leave Brussels sprouts roasting on top rack; add salmon to second tray and roast on middle rack.)
Divide garlic spread between ciabatta halves, then slice diagonally to form four pieces of toast.
Carefully transfer Brussels sprouts to a large heatproof bowl and toss with fig jam and 1½ TBSP butter (3 TBSP for 4 servings) until evenly coated. Season with salt and pepper.
Halve and toast ciabatta.
In a small bowl, stir together crème fraîche and half the garlic powder (all for 4 servings); season with salt and pepper. TIP: Use a drizzle of olive oil here to add another layer of flavor to this spread.
Spread cut sides of ciabatta with creamy garlic spread. Halve on a diagonal.
Divide salmon, Brussels sprouts, and toast between plates. Top Brussels sprouts with crispy fried onions. Drizzle remaining balsamic glaze over salmon and serve. TIP: Brussels sprouts and crispy onions can be enjoyed on the toast as well!
