Balsamic Fig Chicken

Name: Balsamic Fig Chicken with Sweet Potatoes and Zucchini
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Sweet Potatoes; 1 unit Zucchini; 1 unit Shallot; ¼ ounce Rosemary; 12 ounce Chicken Breast; 5 teaspoon Balsamic Vinegar; 2 tablespoon Fig Jam; 1 unit Chicken Stock Concentrate; 4 teaspoon Olive Oil; 1 teaspoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

with Sweet Potatoes and Zucchini

Recipe Development TeamPublished on March 01, 2019

4.3

(3.7K customers rated)

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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

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

Zucchini

1 unit

Shallot

¼ ounce

Rosemary

12 ounce

Chicken Breast

5 teaspoon

Balsamic Vinegar

2 tablespoon

Fig Jam

1 unit

Chicken Stock Concentrate

Not included in your delivery

4 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2552 kJ

Calories610 kcal

Fat27 g

Saturated Fat8 g

Carbohydrate61 g

Sugar26 g

Dietary Fiber8 g

Protein35 g

Cholesterol150 mg

Sodium420 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

•Medium Bowl

Instructions

Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, about 20 minutes.

While sweet potatoes roast, trim and halve zucchini lengthwise. Cut crosswise into ½-inch-thick half moons. Toss on a second baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on middle rack, flipping halfway through, until browned and tender, about 15 minutes.

While zucchini roasts, halve, peel, and mince shallot. Strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings).

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board and set aside to rest.

Heat a drizzle of olive oil in same pan over medium heat. Add shallot and chopped rosemary. Cook, stirring, until softened, 2-3 minutes. Stir in vinegar and jam. Simmer until syrupy, about 1 minute. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Let reduce until saucy, about 3 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.