Balsamic Fig Chicken
with Sweet Potatoes and Mixed Greens
We’re big fans of pan sauces because they’re a simple way to add extra flavor to dishes. Here, fig jam, balsamic vinegar, and fresh rosemary are allowed to mingle with the fond from the chicken (that’s the crispy bits and drippings the meat leaves behind after cooking). The result is a sweet and savory condiment that you’ll want to drizzle all over your plate.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Sweet Potatoes
1 unit
Shallot
¼ ounce
Rosemary
1 unit
Lemon
12 ounce
Chicken Breasts
5 teaspoon
Balsamic Vinegar
½ ounce
Fig Jam
1 unit
Chicken Stock Concentrate
2 ounce
Mixed Greens
Not included in your delivery
4 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly crisped, 20-25 minutes.
Halve, peel, and mince shallot. Strip enough and chop enough rosemary leaves from stems to give you 1 tsp. Halve lemon.
Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel and season all over with salt and pepper. Cook in pan until no longer pink in center, 5-7 minutes per side. Remove from pan and set aside to rest.
Lower heat under pan to medium. Add shallot, chopped rosemary, and a drizzle of olive oil. Cook, tossing, until softened, 2-3 minutes. Stir in vinegar and half the fig jam (use the rest as you like). Simmer until syrupy, about 1 minute. Stir in ¼ cup water and stock concentrate. Let reduce until saucy, about 3 minutes. (TIP: If mixture becomes stiff, add a splash of water.) Remove from heat. Stir in 1 TBSP butter. Season with salt and pepper.
Toss lettuce with a squeeze of lemon and a drizzle of olive oil in a medium bowl. Season with salt and pepper.
Thinly slice chicken, then divide between plates along with sweet potatoes. Drizzle chicken with sauce. Serve with salad on the side.
