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Balsamic Fig Chicken

Balsamic Fig Chicken

with Sweet Potatoes and Mixed Greens

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We're big fans of pan sauces because they're a simple way to add extra flavor to dishes. And you seem to be fans of them too: the fig jam and balsamic vinegar-based sauce here was such a hit with our happy cooks last time that we’re adding this recipe to the HelloFresh Hall of Fame. It’s a sweet and savory condiment that you'll want to drizzle over everything—especially the juicy chicken breasts that take center stage.

Tags:Gluten-free
Allergens:Milk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Sweet Potato

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

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2259 kJ
Calories540 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate54 g
Sugar17 g
Dietary Fiber10 g
Protein40 g
Cholesterol120 mg
Sodium480 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Paper Towel
Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. 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 crisped, 20-25 minutes.

2

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

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.

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 Colavita balsamic vinegar and half the fig jam (use the rest as you like). Simmer until syrupy, about 1 minute. Stir in ½ cup water and stock concentrate. Let reduce until saucy, about 3 minutes. Remove from heat. Stir in 1 TBSP butter. Season with salt and pepper.

5

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

6

Thinly slice chicken, then divide between plates along with sweet potatoes. Drizzle chicken with sauce. Serve with salad on the side. TIP: A color-coated cutting board set makes it super easy to keep your produce and protein prep separate. Get one at HelloFresh.com/Shop