Balsamic Fig Chicken

Name: Balsamic Fig Chicken with Sweet Potatoes and Mixed Greens
Total time: 30 min
Yield: 2
Cuisine: North America
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; 4 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with Sweet Potatoes and Mixed Greens

Recipe Development TeamPublished on September 07, 2017

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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

The quantities provided above are averages only.

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

Nutrition Values

/ 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

•Baking Sheet

•Large Pan

•Paper Towel

•Bowl

Instructions

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.

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 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.

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. 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