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Balsamic Fig Chicken

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.

Tags:
Gluten-free
Allergens:
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

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

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Nutrition Values

/ per serving
Energy (kJ)2343 kJ
Calories560 kcal
Fat20 g
Saturated Fat7 g
Carbohydrate59 g
Sugar21 g
Dietary Fiber10 g
Protein40 g
Cholesterol120 mg
Sodium320 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

Baking Sheet
Large Pan
Paper Towel
Bowl

Instructions

Roast Sweet Potatoes
1

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.

Prep
2

Halve, peel, and mince shallot. Strip enough and chop enough rosemary leaves from stems to give you 1 tsp. Halve lemon.

Cook Chicken
3

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.

Make Sauce
4

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 Salad
5

Toss lettuce with a squeeze of lemon and a drizzle of olive oil in a medium bowl. Season with salt and pepper.

Finish and Serve
6

Thinly slice chicken, then divide between plates along with sweet potatoes. Drizzle chicken with sauce. Serve with salad on the side.