HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBalsamic Fig Chicken
Balsamic Fig Chicken

Balsamic Fig Chicken

with Roasted Potatoes & Lemony Green Beans

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We’re big fans of pan sauces because they’re a simple way to add extra flavor to any dish. Here, fig jam, balsamic vinegar, onion, 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:Calorie Smart

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Red Onion

¼ ounce


1 unit


10 ounce

Chicken Cutlets

5 teaspoon

Balsamic Vinegar

1 unit

Fig Jam

1 unit

Chicken Stock Concentrate

6 ounce

Green Beans

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


1 tablespoon

Cooking Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories520 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate52 g
Sugar18 g
Dietary Fiber10 g
Protein37 g
Cholesterol115 mg
Sodium310 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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• 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 oil, salt, and pepper. • Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.


• Meanwhile, trim green beans, if necessary. Halve, peel, and mince half the onion (whole onion for 4 servings). Strip 1 tsp rosemary leaves from stems (2 tsp for 4); finely chop leaves. Zest and quarter lemon. • Toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack until browned and tender, 10-12 minutes.


• While green beans roast, 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, 3-5 minutes per side. • Transfer to a cutting board and set aside to rest.


• Heat a drizzle of olive oil in pan used for chicken over medium heat. Add minced onion and chopped rosemary. Cook, stirring, until softened, 2-3 minutes. • Stir in vinegar and jam. Simmer until syrupy, 30-60 seconds. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Cook until thick and glossy, 2-3 minutes. TIP: Add a splash of water if sauce is too thick. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.


• Once green beans are done, carefully toss with lemon zest.


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