Balsamic Fig Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Balsamic Fig Chicken

Balsamic Fig Chicken

with Roasted Potatoes and Lemony Broccoli

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.

Family Friendly

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

Total Time35 minutes
Prep Time


serving amount

12 ounce

Yukon Gold Potatoes

1 unit


¼ ounce


1 unit


12 ounce

Chicken Breasts

5 teaspoon

Balsamic Vinegar

2 tablespoon

Fig Jam

1 unit

Chicken Stock Concentrate

8 ounce

Broccoli Florets

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon


(Contains Milk)



1 teaspoon

Vegetable Oil


Nutrition Values

/ per serving
Energy (kJ)2469 kJ
Calories590 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate62 g
Sugar21 g
Dietary Fiber11 g
Protein42 g
Cholesterol135 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.


Baking Sheet
Large Pan
Paper Towel


Roast Potatoes

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender, 22-25 minutes.

Prep and Roast Broccoli

Meanwhile, halve, peel, and mince shallot. Strip 1 tsp rosemary leaves from stems (2 tsp for 4 servings); discard stems and finely chop leaves. Zest and quarter lemon. Cut broccoli florets into 1-inch pieces, if necessary; toss on a second baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 12-15 minutes.

Cook Chicken

While broccoli roasts, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over mediumhigh heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Remove from pan and set aside to rest.

Make Sauce

Lower heat under pan to medium; add shallot, chopped rosemary, and a drizzle of olive oil. Cook, stirring, until softened, 2-3 minutes. Stir in vinegar and jam. Simmer until syrupy, 30 seconds to 1 minute. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Let reduce until thick and glossy, 2-3 minutes. (TIP: Add a splash of water if mixture is too thick.) Turn off heat; stir in 1 TBSP butter (2 TBSP butter for 4). Season with salt and pepper.

Toss Broccoli

Once broccoli is done, remove from oven and toss with lemon zest to taste.

Finish and Serve

Thinly slice chicken crosswise. Divide chicken, potatoes, and broccoli between plates. Drizzle chicken with sauce. Serve with lemon wedges on the side.