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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. Here, fig jam, balsamic vinegar, and fresh rosemary mingle with the fond—the crispy bits and drippings left by the chicken. The result is a condiment that you’ll want to drizzle all over your meat and potatoes before swiping up every bit of sweet and savory perfection.

Tags:Egg freeNut free
Allergens:Milk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

2 unit

Sweet Potato

1 unit

Shallot

¼ ounce

Rosemary

1 unit

Lemon

12 ounce

Chicken Breasts

5 teaspoon

Balsamic Vinegar

1 ounce

Fig Jam

1 unit

Chicken Stock Concentrate

2 ounce

Spring Mix Lettuce

Not included in your delivery

4 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
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
Utensils
Baking Sheet
Large Pan
Paper Towel
Medium Bowl
InstructionsPDF
Instructions
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.

2

Halve, peel, and mince shallot. Strip 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 vinegar and fig jam. Simmer until syrupy, about 1 minute. Stir in stock concentrate and ¼ cup water. Let reduce until thick and saucy, about 3 minutes. (TIP: Add a splash of water if mixture is stiff.) Remove pan from heat. Stir in 1 TBSP butter. Season with salt and pepper.

5

While sauce simmers, 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.