Balsamic Rosemary Chicken Thighs with Local Plum and Fig Chutney

Balsamic Rosemary Chicken Thighs with Local Plum and Fig Chutney

511cal Cal
43.25gr Pro
34.05gr T.Car
22.93gr T.Fat
New Item E HP GF AP PP
We hand plucked some local plums, and they are perfect for making a fig and plum chutney to top rosemary balsamic marinated chicken thighs. Paired with roasted yukon potatoes and goat cheese topped colorful asparagus, red onion and summer squash, this recipe is the perfect way to close summer harvest.
Available sizes:
Single
4 Servings
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Balsamic Chicken Thighs (Chicken Thigh, Balsamic Vinegar, Garlic, Rosemary, Olive Oil), Chives, Goat Cheese, Red Onion, Asparagus, Yellow Squash Brussels (Yellow Squash, Brussel Sprouts, Red onion, Asparagus, Olive Oil, Spices, Himalayan Pink Salt), CK Basic Roasted Yukon Potato (Chili Powder, Yukon Gold Potato, Paprika, Olive Oil, Ground Black Pepper, Salt), Fig Plum Compote (Plums, Figs, Water, Corn Starch, Himalayan Pink Salt)

Dairy
Single portion
  • Calories: 511
  • Protein: 43.25gr
  • Total Carbohydrate: 34.05gr
  • Total Fat: 22.93gr
4 Servings portion
  • Calories: 2,042
  • Protein: 172.98gr
  • Total Carbohydrate: 136.22gr
  • Total Fat: 91.71gr

Top chicken with chutney and microwave 2-3 minutes or until warmed through.

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