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Balsamic Fig Chicken

Balsamic Fig Chicken

with Roasted Potatoes & Mixed Greens

We’re big fans of pan sauces—they’re a simple way to add extra flavor to any dish. Here, fig jam, balsamic vinegar, shallot, and fresh rosemary mingle with the fond—the crispy bits and drippings left by browning 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.

Calorie Smart

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

Total Time30 minutes
Prep Time10 minutes


serving amount

12 ounce


1 unit


¼ ounce


1 unit


10 ounce

Chicken Cutlets

5 teaspoon

Balsamic Vinegar

1 unit

Fig Jam

1 unit

Chicken Stock Concentrate

2 ounce

Mixed Greens

Not included in your delivery

4 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories540 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate55 g
Sugar19 g
Dietary Fiber5 g
Protein36 g
Cholesterol120 mg
Sodium350 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
Medium Bowl


Roast Potatoes

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry 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, 20-25 minutes.


• While potatoes roast, halve, peel, and mince shallot. Strip 1 tsp rosemary leaves from stems (2 tsp for 4 servings); finely chop leaves. Halve lemon.

Cook Chicken

• Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer chicken to a cutting board. Lower heat to medium.

Make Sauce

• Add shallot, chopped rosemary, and a drizzle of olive oil to same pan. Cook, stirring, until softened, 2-3 minutes. • Stir in vinegar and jam. Simmer until syrupy, 1 minute. • 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 seems too thick. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.

Make Salad

• While sauce simmers, in a medium bowl, toss mixed greens with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.

Finish & Serve

• Thinly slice chicken crosswise. • Divide chicken and potatoes between plates. Drizzle chicken with sauce. Serve salad on the side.

Chicken is fully cooked when internal temperature reaches 165°.