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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.

Allergens:Milk

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

Sweet Potato

2 unit

Shallot

¼ ounce

Rosemary

1 unit

Lemon

24 ounce

Chicken Breasts

10 teaspoon

Balsamic Vinegar

4 tablespoon

Fig Jam

2 unit

Chicken Stock Concentrate

4 ounce

Mixed Greens

Not included in your delivery

8 teaspoon

Olive Oil

4 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate60 g
Sugar24 g
Dietary Fiber8 g
Protein39 g
Cholesterol150 mg
Sodium360 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
Medium Bowl
Instructionsarrow up iconarrow up icon
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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 large 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 shallots. Strip and chop enough rosemary leaves from stems to give you 2 tsp. Halve lemon.

3

Heat a large 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 shallots, chopped rosemary, and a large 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 concentrates and ⅓ 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 2 TBSP butter. Season with salt and pepper.

5

While sauce simmers, toss lettuce with a big squeeze of lemon and a large 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.