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Balsamic Fig Chicken

Balsamic Fig Chicken

with Sweet Potatoes and Zucchini

calorie smart
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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.

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

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

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Paper Towel
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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).

4

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.

5

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.

6

Thinly slice chicken crosswise. Divide chicken, sweet potatoes, and zucchini between plates. Drizzle chicken with sauce.